Preparation & Cooking Time
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Prep time: 10 minutes
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Cooking time: 40–50 minutes
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Total time: 55–60 minutes
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Servings: 6–8
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Difficulty: Easy
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Cooking temperature: 180°C (350°F)
Ingredients
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2 cups sweet corn kernels (fresh, frozen, or canned and drained)
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1 cup cream-style corn
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2 large eggs
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1 cup whole milk
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½ cup melted unsalted butter
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½ cup sour cream
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½ cup granulated sugar (adjust to taste)
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1 cup all-purpose flour
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1 tablespoon baking powder
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½ teaspoon salt
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1 teaspoon vanilla extract (optional, for a sweeter version)
Step-by-Step Instructions
Step 1: Prepare the oven
Preheat your oven to 180°C (350°F).
Grease an oval glass baking dish with butter or nonstick cooking spray.
Step 2: Prepare the corn
If using frozen corn, thaw it first. If using canned corn, drain it thoroughly.
Keep the cream-style corn separate.
Step 3: Mix the wet ingredients
In a large mixing bowl, add eggs, milk, melted butter, sour cream, and sugar.
Whisk until everything is smooth and well combined.
Step 4: Add the corn
Add the sweet corn kernels and cream-style corn.
Stir gently until evenly distributed.
Step 5: Prepare the dry ingredients
In another bowl, combine flour, baking powder, and salt.
Mix well to distribute the baking powder evenly.
Step 6: Combine everything
Gradually add the dry ingredients to the wet mixture.
Fold gently with a spatula until just combined. Avoid overmixing.
Step 7: Fill the baking dish
Pour the mixture into the prepared oval baking dish.
Spread evenly with a spatula.
Step 8: Bake until golden
Place the dish in the preheated oven.
Bake for 40–50 minutes, or until the top becomes beautifully golden brown and the center is set.
A toothpick inserted into the center should come out without wet batter.
Step 9: Rest before serving
Remove from the oven and allow the casserole to rest for 10–15 minutes.
This helps it firm up while keeping the inside soft and moist.
Step 10: Serve and enjoy
Scoop into portions and serve warm.
Enjoy the delicious buttery flavor and soft, fluffy texture!
Helpful Cooking Tips
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Use room-temperature eggs and milk for better mixing.
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Drain canned corn properly to avoid excess moisture.
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Do not overmix the batter.
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For a deeper golden crust, bake uncovered.
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If the top browns too quickly, loosely cover with foil.
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Add a little extra butter on top before baking for a richer flavor.
Nutritional Information (Q/S)
Estimated nutrition per serving, assuming 8 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 285 kcal |
| Protein | 6 g |
| Carbohydrates | 34 g |
| Total fat | 15 g |
| Saturated fat | 8 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 280 mg |
Nut Information
| Nut type | Amount |
|---|---|
| Almonds | 0 g |
| Walnuts | 0 g |
| Cashews | 0 g |
| Pecans | 0 g |
| Pistachios | 0 g |
| Hazelnuts | 0 g |
| Peanuts | 0 g |
Allergen information:
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Contains milk and dairy.
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Contains eggs.
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Contains wheat/gluten.
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No nuts are intentionally added.
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Check ingredient labels for possible nut cross-contact.
Storage Instructions
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Refrigerator: Store in an airtight container for 3–4 days.
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Freezer: Freeze individual portions for up to 2 months.
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Reheating: Warm in the oven at 160°C (325°F) until heated through.
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Microwave: Reheat individual portions for 30–60 seconds.
Serving Suggestions
Serve this delicious corn pudding alongside:
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Roasted chicken
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Grilled beef or steak
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Barbecue ribs
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Baked potatoes
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Fresh green salad
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Roasted vegetables
Final Result: A beautiful golden-brown baked corn pudding with a soft, fluffy center, rich buttery flavor, and delicious sweet-corn goodness. Perfect for sharing with family and friends!