Ingredients:

  • 2 tablespoons (28g) unsalted butter, plus more for greasing the dish
  • 2 (14.75 ounce/418g) cans creamed corn
  • 1 (15.25 ounce/432g) can whole kernel corn, drained
  • 1 cup (240ml) milk (whole or 2%)
  • 2 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
  2. Melt the butter in a small saucepan over medium heat. Continue to cook until the butter turns golden brown and smells nutty. Be careful not to burn it! Remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together the creamed corn, drained whole kernel corn, milk, and eggs.
  4. In the same bowl, add the sugar, flour, baking powder, salt, and nutmeg. Whisk until just combined. Don't overmix.
  5. Gently whisk in the cooled brown butter (if using) into the corn mixture.
  6. Pour the corn mixture into the prepared baking dish.
  7. Bake for 45-50 minutes, or until the pudding is set and lightly golden brown on top. A knife inserted near the center should come out clean.
  8. Let the pudding cool slightly before serving. It can be enjoyed warm or at room temperature. Enjoy Grandma's Corn Pudding!