Ingredients:

  • 1/4 cup (4 Tbsp) Unsalted Butter, melted, plus extra for greasing
  • 3 Large Eggs, lightly beaten
  • 1 cup Whole Milk, full-fat is recommended
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp All-Purpose Flour (Plain flour)
  • 1 (14.75 oz) can Creamed Corn, tinned, undrained
  • 2 cups Sweet Corn Kernels, freshly cut, or frozen and fully thawed

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease the 8x8 inch baking dish thoroughly with butter.
  2. Combine Wet Ingredients: In a medium mixing bowl, whisk together the melted butter, lightly beaten eggs, whole milk, sugar, salt, and pepper until fully combined and slightly frothy.
  3. Add Binder: Sprinkle the all-purpose flour over the wet mixture and whisk vigorously for about 30 seconds until no lumps remain.
  4. Fold in the Corn: Stir in the tinned creamed corn and the fresh/thawed corn kernels. Mix just until everything is evenly distributed. Do not overmix.
  5. Pour and Bake: Pour the corn pudding mixture into the prepared baking dish.
  6. Initial Bake: Bake for 30 minutes at 375°F (190°C). The edges should begin to set, but the centre will still be wobbly.
  7. Finish Baking: Reduce the oven temperature to 350°F (175°C) and continue baking for another 15–20 minutes.
  8. Doneness Test: The pudding is done when the edges are set and lightly golden brown, and a knife inserted about 1 inch (2.5 cm) from the edge comes out clean. The centre should still have a slight jiggle.
  9. Rest: Remove the dish from the oven and allow the corn pudding to rest for 10–15 minutes before serving. This ensures it sets up properly.