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Sweet, custard-like corn pudding baked until golden is a vegetarian Southern family side dish that bridges savory and sweet. Creamy and comforting, it's a beloved fixture on holiday dinner tables.
Preheat your oven to 350°F (175°C) and lightly butter a 2-quart baking dish for even golden edges.
In a large mixing bowl, whisk the eggs until fully blended, then stir in the milk and melted unsalted butter for smooth custard base.
Add the canned whole kernel corn (drained) and creamed corn into the egg mixture; mix gently to maintain kernel texture.
In a separate bowl, whisk together granulated sugar, flour, baking powder, and salt, ensuring no flour clumps remain.
Gradually combine the dry ingredients with the corn mixture and fold until evenly incorporated—don't overmix to avoid tough pudding.
Pour the finished batter into the prepared dish and smooth the surface; bake uncovered for 50–55 minutes until the center is set and the top is golden brown.
Let rest for 10 minutes before serving to allow the pudding to finish setting and for the best creamy texture.
