Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, melted and slightly cooled
  • 3 Large Eggs, room temperature
  • 1 cup Whole Milk or Half-and-Half
  • 1 (14.75 oz) can Canned Creamed Corn, do not drain
  • 1 (15 oz) can Canned Whole Kernel Corn, drained well
  • 1/4 cup Granulated Sugar
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • Pinch Freshly Grated Nutmeg

Instructions:

  1. Preheat oven to 350°F (175°C). Grease your 9x13 inch baking dish thoroughly with butter or non-stick spray.
  2. Melt the 1/2 cup of unsalted butter and set it aside to cool slightly.
  3. In a large mixing bowl, whisk the 3 large eggs until slightly frothy. Whisk in the whole milk (or half-and-half) and the slightly cooled melted butter until the mixture is homogenous.
  4. Add both the creamed corn (undrained) and the well-drained whole kernel corn to the wet mixture. Stir gently with a rubber spatula until combined.
  5. In a separate small bowl, whisk together the sugar, flour, salt, pepper, and nutmeg.
  6. Gradually add the dry ingredient mix to the wet corn mixture. Stir just until the flour is incorporated and no streaks remain. Do not overmix.
  7. Pour the corn pudding mixture into the prepared baking dish.
  8. Bake for 45 to 55 minutes, or until the edges are set and rich golden brown, and the centre has a slight gentle wobble. A knife inserted near the center should come out mostly clean.
  9. Remove the pudding from the oven.
  10. Allow the pudding to rest for 10 minutes before slicing and serving. This resting period allows the custard structure to firm up fully.