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a soft yellow corn custard pudding with whole corn kernels, lightly golden edges and a spooned opening revealing the tender creamy interior
Melissa Hart

Sweet Corn Custard Pudding

Corn pudding sits softly on the spoon, with whole kernels held in a barely set custard. There's no cornmeal or flour here to turn it into cornbread. Watch the center toward the end of baking. A gentle tremble is fine, but a liquid wave means it needs more time. Baking until the whole pan is rigid squeezes moisture out of the eggs.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 4 cups frozen sweet corn thawed and drained
  • 4 large eggs
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 3 tbsp granulated sugar
  • 3 tbsp unsalted butter melted and cooled
  • 3/4 tsp fine salt
  • 1/8 tsp ground nutmeg
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a shallow 2-quart baking dish with the measured teaspoon butter. Drain the corn well and pat away surface moisture.
  2. Whisk eggs, milk, cream, sugar, melted butter, salt and nutmeg until smooth without whipping in much air.
  3. Fold in corn and pour into the baking dish. Spread the kernels evenly across the bottom.
  4. Bake for 40 to 50 minutes until lightly golden around the edges and 160°F in the center, with only a gentle central wobble rather than flowing liquid.
  5. Let stand for 10 minutes before serving in soft spoonfuls.