Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 3 large eggs, lightly beaten
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon vanilla extract (optional, for a subtle warmth)
If you’re looking to tweak the recipe, I’ve found that substituting whole milk with buttermilk adds a lovely tang that cuts through the richness beautifully. For a dairy-free version, coconut milk and vegan butter work well, though the flavour will shift slightly. And if you want a hint of savoury, try stirring in a handful of shredded sharp cheddar or a sprinkle of smoked paprika — both bring a delightful twist.
Instructions
- Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish (about 8×8 inches) with butter or non-stick spray. I love the nostalgic feeling of buttering the dish with a paper towel — it’s a small ritual that reminds me of my mum’s kitchen.
- In a large mixing bowl, combine the drained whole kernel corn and creamed corn. Stir gently to blend the textures but avoid over-mixing; a little variation in corn size adds to the charm.
- In a separate bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla extract if using. Pour this custard mixture over the corn and stir until everything is just combined. The batter will be slightly loose — that’s perfect.
- Sift the flour, baking powder, salt, and pepper together to ensure even distribution, then fold these dry ingredients gently into the wet mixture. This step is crucial to give the pudding its delicate rise and custardy texture.
- Pour the mixture into your prepared baking dish and smooth the top with a spatula. Place it in the oven and bake for 45-50 minutes. You’ll know it’s done when the top is golden and a knife inserted near the centre comes out clean.
- Allow the casserole to rest for 10 minutes before serving. This pause lets the pudding set further, making it easier to slice and serve. I often find this moment perfect for brewing a fresh pot of tea or setting the table with family favourites.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
