Go Back
A freshly baked corn pudding in a 9x13-inch baking dish, with a golden brown crust and a slightly puffed center.
Print

Best Corn Pudding Recipe

Make from-scratch corn pudding with corn, eggs and dairy. Learn how to drain the corn and bake a tender, spoonable side without drying the edges.
Course Dinner
Cuisine American
Keyword best corn pudding recipe, corn pudding recipe, easy corn pudding recipe, homemade corn pudding
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 299kcal
Author C. Sophie

Equipment

  • Blender or food processor
  • 9x13-inch baking dish
  • Rubber spatula
  • Liquid measuring cup

Ingredients

Corn Pudding

  • 2 cups corn kernels fresh, frozen thawed, or drained canned, divided
  • 1 1/2 cups whole milk
  • 4 large eggs
  • 6 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup unsalted butter melted

Instructions

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Blend 1 cup of corn kernels, whole milk, eggs, sugar, flour, and salt in a food processor or blender until smooth and well combined.
  • Add the remaining 1 cup of corn kernels and melted butter to the mixture. Stir gently with a spatula until the corn is evenly distributed.
  • Pour the mixture into the prepared 9x13-inch baking dish, spreading the kernels into an even layer.
  • Bake for 35 to 45 minutes, or until the edges are golden brown and the center is set with a slight jiggle.
  • Remove from the oven and let cool for 5 to 10 minutes before serving warm.

Notes

Nutritional information:
  • Calories: 299
  • Protein: 8g
  • Carbohydrates: 35g
  • Fat: 16g
  • Saturated fat: 9g
  • Cholesterol: 155mg
  • Sodium: 408mg
  • Potassium: 210mg
  • Fiber: 2g
  • Sugar: 15g
  • Vitamin A: 650 IU
  • Vitamin C: 4mg
  • Calcium: 95mg
  • Iron: 1.2mg
Tip: Let the pudding rest for 5 to 10 minutes after baking so the delicate egg custard stabilizes for clean, beautiful portions.