This spoonable Southern casserole sits between cornbread and custard: sweet corn, a tender golden top and a creamy center that pairs beautifully with turkey.
Recipe Summary
- Prep: 15 min
- Cook: 50 min
- Total Time: 1 hr 5 min
- Servings: 10
- Estimated Cost per Serving: $0.95
Ingredients
- 4 cups (600 g) corn kernels, thawed if frozen
- 4 large eggs
- 2 cups (480 ml) whole milk
- 1/2 cup (113 g) melted unsalted butter
- 1/3 cup (67 g) sugar
- 1/2 cup (65 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
Instructions
- Heat oven to 350°F (175°C). Butter a 2 1/2-quart baking dish.
- Whisk eggs, milk, melted butter and sugar until smooth.
- Whisk flour, baking powder, salt and cayenne separately.
- Add dry ingredients to wet and whisk just until combined; fold in corn.
- Pour into the dish and bake 45–50 minutes until golden and barely set in the center.
- Cool 10 minutes before spooning onto plates.
Cook’s Tips
Do not overbake; a slight center wobble keeps the pudding creamy. Fresh, frozen or well-drained canned corn works.
Nutrition per serving
- Sodium 335 mg 15%
Daily values are based on a 2,000-calorie diet.
Nutrition and cost are estimates and may vary.
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