Step by step

Method

4 steps

1. 1

   Heat oven to 350°F. Butter an 8×8 or similar baking dish. Drain 1 can (about 15 oz) corn if very wet, or use 2 cups fresh/frozen thawed corn. Stir together 1 can cream-style corn (or mash half the corn with a fork), 2 beaten eggs, ½ cup milk or half-and-half, 2 tablespoons melted butter, 2 tablespoons sugar or honey, 2 tablespoons flour or cornmeal, ½ teaspoon salt, and a pinch of black pepper. Optional: ½ cup shredded cheddar or a pinch of cayenne.

2. 2

   Pour into the buttered dish. Bake 35–45 minutes until the center is just set — it should jiggle slightly like custard, not look wet and soupy, and the edges turn golden. A knife near the center should come out mostly clean.

3. 3

   Rest 10 minutes so it firms up for scooping. If the top looks pale, broil 1–2 minutes watching closely.

4. 4

   Scoop warm as a side with fried chicken, greens, or BBQ — or treat it as a light supper with a salad. You want creamy, set corn pudding with sweet corn bits — not a watery casserole or dry eggy brick.