1. Crank your oven to 350°F and generously grease a 9×9-inch baking dish with butter or cooking spray.
2. Grab your blender and toss in 2 cups of those corn kernels along with the eggs, milk, and melted butter. Blend until it’s completely smooth—about 30 seconds. You want zero chunks in this mixture.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until everything’s evenly distributed.
4. Pour that smooth corn mixture from the blender into your dry ingredients, stirring gently with a rubber spatula until just combined. Don’t overmix or you’ll end up with tough, dense pudding instead of that light, fluffy texture we’re going for.
5. Fold in the remaining 2 cups of whole corn kernels—this gives you that perfect texture in every bite.
6. Pour the whole mixture into your greased baking dish and spread it out evenly.
7. Slide it into the oven and bake for 45-50 minutes. You’re looking for a gorgeous golden-brown top and a center that’s set but still has just a tiny jiggle when you gently shake the dish. Start checking around 40 minutes because every oven’s different.
8. Let it cool for about 10 minutes before serving (if you can wait that long). It’ll firm up as it cools and be easier to scoop.

Nutrition Information (Per Serving):

• Calories: 195
• Carbohydrates: 24g
• Protein: 6g
• Fat: 9g
• Fiber: 2g
• Sodium: 245mg
• Vitamin A: 12% DV
• Vitamin C: 8% DV

This dish provides good amounts of vitamin A from the corn and eggs, plus protein for a satisfying side dish.

Notes:

• Seriously, blend half that corn really well—it’s what makes this pudding creamy instead of chunky.
• Every oven runs differently, so trust your eyes over the timer. That little jiggle in the center is your friend.
• Room temperature eggs blend more smoothly with the milk, but if you forget to take them out, just run them under warm water for a minute.
• If your pudding looks too brown on top but isn’t set in the middle, cover it loosely with foil and keep baking.

Storage Tips:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual servings in the microwave for 60 seconds, or warm the whole dish covered in a 325°F oven for 15 minutes.
• Don’t freeze this one—the custard texture gets weird and watery when thawed. Microwaving leftovers works fine, but the oven keeps the texture better.

Serving Suggestions:

• With roasted chicken or turkey: The sweetness pairs beautifully with savory roasted poultry
• Alongside grilled meats: Complements barbecue or grilled steak perfectly
• At holiday dinners: A must-have Thanksgiving or Christmas side dish
• With a simple green salad: Balances out the richness with something fresh

Mix It Up (Recipe Variations):

• Cheesy Corn Pudding: Fold in 1 cup shredded cheddar cheese before baking for an extra-indulgent version
• Jalapeño Corn Pudding: Add 2 diced jalapeños (seeds removed) for a spicy kick that’s absolutely addictive
• Holiday Corn Pudding: Swap milk for heavy cream and add a pinch of nutmeg for special occasions
• Gluten-Free Corn Pudding: Use your favorite 1-to-1 gluten-free flour blend—works perfectly every time

What Makes This Recipe Special:

This corn pudding recipe creates that perfect spoonable, custardy consistency by blending half the corn for smoothness while keeping the rest whole for texture. It’s a Southern comfort food classic that balances sweet and savory beautifully, making it versatile enough for weeknight dinners or holiday feasts. The technique of combining blended and whole corn gives you a result that’s impossible to achieve with just canned creamed corn.