Ingredients
- 2 large eggs
- 1/3 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can whole kernel corn (15.25 ounces), drained
- 1 can cream-style corn (14.75 ounces)
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking dish.
- In a large bowl, whisk together the eggs, melted butter, and sugar until well combined.
- Add milk to the egg mixture and stir. In a separate small bowl, mix together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture.
- Fold in both the drained whole kernel corn and the cream-style corn until the mixture is well combined.
- Pour the corn mixture into the prepared baking dish and bake for 45 minutes, or until the pudding is set and the top is golden brown.
- Allow the corn pudding to cool slightly before serving. Enjoy as a warm, comforting side dish.
