Ingredients

Scale

DRY INGREDIENTS

⅓ –1/2 cup sugar (½ is dessert sweet – yum!)
1/4 cup cornstarch
1 1/2 teaspoons baking powder
2 teaspoons fresh thyme (½ teaspoons dried)
1 teaspoon salt
1/2 tsp EACH dried mustard, onion powder
pinch of pepper and nutmeg

CORN INGREDIENTS

5 large eggs, room temperature
1 cup heavy cream, room temperature
4 ears fresh corn, husked or 2 (15.25 oz.) cans whole kernel corn, drained
2 14.75 oz cans cream-style corn
6 tablespoons unsalted butter, melted and slightly cooled

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Instructions

Preheat your oven to 400°F and grease your baking dish with some softened butter. It’s like giving your pudding a non-stick cushion to bake on.
Mix your dry ingredients in a medium bowl. Whisk together the sugar, cornstarch, baking powder, thyme, salt, mustard, onion powder, and a pinch of pepper and nutmeg. This way, everything gets evenly distributed, and you won’t get any clumps in your pudding.
Whisk the eggs and cream in a large bowl. Go at it with some vigor! You want them to be fully combined, so the pudding comes out smooth.
Incorporate the dry ingredients into the wet mixture, a little at a time. Then, whisk in your melted butter until everything is fully combined.
Stir in the corn—both the whole kernels and the cream-style corn. This is where the magic happens. The cream-style corn will give the pudding its custardy texture, while the whole kernels add that wonderful pop of sweetness in every bite.
Pour the mixture into your prepared baking dish and slide it into the oven. Bake uncovered for 45-60 minutes. You’ll know it’s done when the center is set but still jiggles slightly. It’s a bit like baking a cheesecake—don’t overbake it, or you’ll lose that lovely, creamy texture.
Let it rest for 5 minutes before serving. This allows everything to settle and makes it easier to slice into.

Notes

How to serve and plate your pudding for maximum wow-factor

I like to serve corn pudding family-style, straight from the baking dish, with a large serving spoon. But if you’re feeling fancy, you can scoop it into individual ramekins for a more elegant presentation. Garnish with a sprig of fresh thyme or a drizzle of melted butter. If you’re serving this as a side, it pairs beautifully with roasted meats, like chicken, turkey, or pork.

Author: Lily
Prep Time: 10 minutes
Cook Time: 45-60 minutes
Category: Dinner