Corn Pudding (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Preheat your oven to 350°F. Generously butter a 9x13-inch casserole dish, ensuring all corners and sides are well-coated to prevent sticking.
2. 2Drain the whole kernel corn in a fine-mesh strainer, pressing gently to remove excess moisture. Set aside.
3. 3Crack the eggs into a large mixing bowl and whisk vigorously until light and frothy, about 1 minute. Add the melted butter in a slow stream while whisking constantly to prevent scrambling the eggs.
4. 4Incorporate the milk, sour cream, sugar, cornmeal, salt, and black pepper into the egg mixture. Whisk until completely smooth and the cornmeal is evenly distributed throughout, about 30 seconds.
5. 5Fold in the drained whole kernel corn and creamed corn using a rubber spatula, stirring gently until every kernel is coated with the custard mixture.
6. 6Pour the corn mixture into your prepared baking dish, spreading it into an even layer with the spatula. Gently tap the dish on the counter twice to release any trapped air bubbles.
7. 7Place the dish in the center of your preheated oven. Bake uncovered until the pudding is set around the edges but still has a slight jiggle in the center when gently shaken, about 50-55 minutes. The top should be lightly golden with no wet spots visible.
8. 8Remove from the oven and let rest on a wire cooling rack for 15 minutes before serving. This resting period allows the custard to firm up properly and makes serving cleaner and easier.
9. 9Serve warm, scooping generous portions onto plates. The pudding should have a creamy, custardy interior with visible corn kernels throughout and a slightly firmer golden top layer.