Ingredients:

  • 4 Tbsp (1/2 stick) Unsalted Butter, melted and slightly cooled
  • 1/4 cup Granulated Sugar
  • 2 Tbsp All-Purpose Flour (plain flour)
  • 1 tsp Kosher Salt or 1/2 tsp table salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 4 Large Eggs, lightly beaten
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream (Double Cream)
  • 1 (14.75 oz) can Creamed Corn
  • 1 cup Frozen Corn Kernels, thawed and drained

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch (20x20 cm) baking dish.
  2. Melt the butter and set it aside to cool slightly while you prepare the remaining ingredients.
  3. In a large mixing bowl, whisk together the sugar, flour, salt, and pepper until well combined. This prevents lumps.
  4. Whisk in the lightly beaten eggs, then gradually add the whole milk and heavy cream until the mixture is smooth and lump-free, forming the custard base.
  5. Slowly stream in the slightly cooled melted butter while whisking constantly to incorporate the fat.
  6. Gently fold in the can of creamed corn and the thawed corn kernels using a rubber spatula. Mix only until uniform; do not overmix.
  7. Pour the mixture into the prepared baking dish.
  8. Place the dish in the preheated oven and bake for 45 to 55 minutes.
  9. Check for doneness: the pudding is finished when the edges are set and lightly golden, but the very centre still retains a slight, soft 'jiggle.' The internal temperature should be around 195°F (90°C).
  10. Remove from the oven and allow the Grandma’s Corn Pudding to rest for 10 minutes before serving. This allows the custard to finish setting up perfectly.