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Corn Pudding Recipe

Grandma's recipe for creamy corn pudding is easy and delicious.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Servings: 12 servings
Calories: 96kcal
Author: Lucy Brewer

Ingredients

  • 1 15.25-ounce can whole kernel corn, drained
  • 2 14.75-ounce cans cream-style corn
  • 3 large eggs
  • ¼ cup white sugar
  • ⅓ cup whole milk
  • ⅓ cup unsalted butter, melted
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper

Instructions

  • Preheat oven to 350 degrees F and grease a 9x13-inch baking dish with butter.
  • In a large bowl, add 1 15.25-ounce can whole kernel corn, drained and 2 14.75-ounce cans cream-style corn and whisk them together. Add 3 large eggs and 1/4 cup white sugarr and whisk it all together.
    A glass bowl containing mashed bananas, four raw eggs, and a mound of sugar on a white surface.
  • In a medium bowl, warm 1/3 cup whole milk in the microwave to about 100 degrees F and set aside. Add 1/3 cup unsalted butter, melted to the milk and then stir in 1/4 cup cornstarch. Whisk all of the ingredients together until the cornstarch has dissolved.
    A glass bowl containing melted butter and a mound of white powdered sugar on a white surface.
  • Add the milk mixture to the bowl with the corn mixture, then add 1 teaspoon salt and 1/2 teaspoon ground white pepper. Whisk everything together until all ingredients are evenly mixed in.
    A white oval dish filled with a smooth, yellow batter containing small lumps, placed on a white wooden surface.
  • Pour the corn mixture into the prepared dish and place in the oven to bake for 60-70 minutes. Check it from time to time so it’s not getting too dark on top.
    A baked casserole dish filled with a golden-brown cornbread pudding, shown from above on a white surface.
  • When it's done, the top should be golden brown around the edges, and the middle may still have a slight jiggle to it. Remove the corn pudding from the oven and let it set up for about 10 minutes.

Notes

  • If the top starts getting too brown, cover it with foil and remove it when there are about 5 minutes left to bake.
  • I let the pudding rest for about 20 minutes so it was well set.
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