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–+ servings

Grandma's Corn Pudding

This creamy corn pudding, made with whole kernel and cream-style corn, bakes in an hour for a sweet, custardy casserole perfect for holidays.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 large eggs
  • ½ cup unsalted butter melted
  • ¼ cup granulated sugar
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 15.25 oz can whole kernel corn, drained
  • 1 14.75 oz can cream-style corn

Method
 

  1. Preheat your oven to 400°F (200°C). Grease a 2-quart casserole dish with butter or nonstick spray.
  2. In a large bowl, whisk together the eggs, melted butter, sugar, and flour until smooth and lump-free.
  3. Stir in the milk, baking powder, and salt, mixing just until combined.
  4. Gently fold in the drained whole kernel corn and cream-style corn until evenly distributed.
  5. Pour the mixture into the prepared casserole dish, smoothing the top with a spatula.
  6. Bake for 45–50 minutes, or until the top is set and lightly golden.
  7. Let the pudding rest for about 10 minutes before slicing—this helps create clean, custardy squares.
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