STEP 1: PREHEAT THE OVEN

Begin by preheating your oven to 350°F (175°C). This step is crucial to ensure even baking and a perfectly set pudding. A well-preheated oven allows for optimal cooking results.

STEP 2: PREPARE THE CORN

Fresh Corn: If using fresh corn, carefully cut the kernels off the cob. You’ll need about 2 cups of kernels, which is approximately 4-5 medium ears of corn. Fresh corn brings a sweet and juicy flavor that canned or frozen varieties may not match.

Canned/Frozen Corn: If using canned corn, be sure to drain it well before measuring. For frozen corn, you can thaw it in advance or add it directly to the mixture—just note that it may require a minute or two longer to cook.

STEP 3: MIX THE INGREDIENTS

In a large mixing bowl, combine the following ingredients:

• Corn: Add the prepared corn kernels to the bowl.
• Eggs: Crack the eggs into the bowl and whisk them together until well beaten.
• Milk: Pour in the milk and mix until combined.
• Sugar: Add the sugar, which enhances the corn’s natural sweetness and balances the flavors.
• Cornmeal: Stir in the cornmeal to provide texture and help thicken the pudding.
• Melted Butter: Pour in the melted butter for added richness.
• Baking Powder: Sprinkle in the baking powder to give the pudding a light lift.
• Salt: Add a pinch of salt to enhance the flavors.

STEP 4: COMBINE UNTIL SMOOTH

Using a spatula or wooden spoon, gently mix the ingredients together until everything is well combined. Be careful not to overmix, as you want to maintain some texture from the corn.

STEP 5: GREASE THE BAKING DISH

Lightly grease a 2-quart baking dish or casserole dish with cooking spray or butter. This will prevent the pudding from sticking and ensure easy serving.

STEP 6: POUR INTO THE BAKING DISH

Carefully pour the corn mixture into the greased baking dish, spreading it out evenly with a spatula. This will ensure even cooking and help the pudding set nicely.

STEP 7: BAKE

Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The pudding should be set but still creamy in the center. Keep an eye on it in the last few minutes to avoid over-browning.

STEP 8: COOL AND SERVE

Once baked, remove the corn pudding from the oven and let it cool for about 5-10 minutes. This cooling time allows the pudding to set further, making it easier to cut and serve.