Ingredients:

  • 4 Tbsp unsalted butter (melted, plus extra for greasing)
  • 3 large eggs (lightly beaten, room temperature)
  • 1 cup whole milk (full-fat, room temperature)
  • 1/2 cup heavy cream
  • 2 cups whole kernel corn (fresh, or thawed and drained frozen)
  • 1 (15 oz) can cream-style corn
  • 1/4 cup granulated sugar
  • 3 Tbsp all-purpose flour
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • Optional: 1 Tbsp chopped chives or thyme

Instructions:

  1. Preheat the oven to 375°F (190°C). Thoroughly grease your baking dish (9x9 inch or 2-quart casserole) with butter.
  2. Gently melt the 4 Tbsp of unsalted butter and set aside to cool slightly.
  3. In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, pepper, and nutmeg until fully incorporated. This prevents lumps.
  4. In a separate medium bowl, gently whisk the 3 large eggs. Once combined, whisk in the whole milk, heavy cream, and the slightly cooled melted butter.
  5. Slowly pour the wet mixture into the dry ingredients, whisking continuously until the mixture is smooth and lump-free. Do not overmix.
  6. Stir in both the whole kernel corn (drained) and the cream-style corn until evenly distributed throughout the batter.
  7. Pour the batter into the prepared baking dish. Bake for 30 minutes.
  8. Reduce the oven temperature slightly to 350°F (175°C) if the edges are browning too quickly. Continue baking for another 20–25 minutes. The pudding is done when the edges are set and golden brown, and the center has a slight wobble.
  9. Remove the pudding from the oven and let it rest on a wire rack for 10 minutes. Garnish with fresh herbs (if using) and serve warm.