Ingredients:

  • 1/2 cup (113 g) Unsalted Butter, melted, plus extra for greasing dish
  • 3 large Eggs, lightly beaten
  • 1 cup (240 ml) Whole Milk
  • 1/2 cup (120 ml) Heavy Cream
  • 1/4 cup (50 g) Granulated Sugar
  • 3 tablespoons (24 g) All-Purpose Flour
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 2 cups (320 g) Whole Kernel Corn (thawed and drained if frozen)
  • 1 can (14.75 oz / 418 g) Creamed Corn (do not drain)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease your 8x8 inch baking dish thoroughly with butter.
  2. Melt the butter and set aside to cool slightly. Do not proceed until the butter is cool.
  3. In a large mixing bowl, whisk together the flour, granulated sugar, salt, and black pepper until fully combined and no lumps of flour remain.
  4. In a separate medium bowl, whisk the eggs until pale and slightly foamy. Add the whole milk and heavy cream, whisking gently until just combined.
  5. Slowly stream the slightly cooled melted butter into the milk/egg mixture while whisking constantly. This ensures the custard base is smooth.
  6. Pour the liquid mixture into the dry ingredients. Whisk until just combined—the batter should be smooth and runny. Be careful not to overmix, which can lead to a tough pudding.
  7. Using a spatula, gently fold in the whole kernel corn and the entire can of creamed corn. Mix only until the corn is evenly dispersed.
  8. Pour the mixture into the prepared casserole dish.
  9. Bake for 45 to 55 minutes. The pudding is ready when the edges are set and lightly golden brown, and the centre has a slight, barely-there wobble.
  10. Remove from the oven and let the pudding rest on a cooling rack for 10 minutes before serving. This resting period allows the custard to firm up completely.