Classic Southern Corn Pudding
A comforting, golden-baked side dish that perfectly balances the sweetness of corn with a rich, custard-like texture.
Ingredients
- •2 cups fresh or frozen corn kernels (thawed)
- •3 large eggs, lightly beaten
- •1/2 cup unsalted butter, melted
- •1 cup whole milk
- •1/4 cup granulated sugar
- •1/4 cup all-purpose flour
- •1 teaspoon baking powder
- •1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish with butter or non-stick spray.
- 2
In a large mixing bowl, whisk together the eggs, melted butter, and milk until well combined.
- 3
Stir in the corn kernels and sugar, mixing until evenly distributed.
- 4
In a separate small bowl, whisk the flour, baking powder, and salt together, then fold this dry mixture into the corn mixture until just combined.
- 5
Pour the batter into the prepared baking dish and smooth the top with a spatula.
- 6
Bake for 30 to 35 minutes, or until the top is golden brown and the center is set but still has a slight jiggle.
- 7
Remove from the oven and let it rest for 5 to 10 minutes before serving warm.
💡 Chef tips
- For a deeper flavor, use half cream and half milk, or add a pinch of cayenne pepper for a subtle spicy kick.
- You can assemble the mixture up to 2 hours ahead of time; just keep it refrigerated and bake right before serving.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the microwave.
✅ How it should turn out
The finished pudding should have a beautifully browned, slightly crisp top with a moist, creamy, and tender interior that smells sweet and buttery.