Ingredients:

  • 1 can (14.75 oz) cream-style sweet corn
  • 1 can (15.25 oz) whole kernel sweet corn, thoroughly drained
  • 4 large eggs, room temperature
  • 1 cup heavy whipping cream
  • 0.5 cup whole milk
  • 0.5 cup unsalted butter, melted and cooled
  • 3 tbsp cornstarch
  • 0.5 cup granulated sugar
  • 1 tsp kosher salt
  • 0.25 tsp ground nutmeg
  • 2 tbsp all-purpose flour

Instructions:

  1. Preheat the oven to 350°F (180°C). Note: A steady temperature is vital for the eggs to set without curdling.
  2. Grease a 2 quart baking dish generously with butter or non stick spray.
  3. Whisk the 4 eggs in a large bowl until the yolks and whites are fully combined.
  4. Slowly pour in the 1 cup heavy cream, 0.5 cup milk, and 0.5 cup melted butter while whisking.
  5. Add the 0.5 cup sugar, 1 tsp salt, 0.25 tsp nutmeg, 3 tbsp cornstarch, and 2 tbsp flour. Note: Whisk until no large white lumps of cornstarch remain.
  6. Stir in the 14.75 oz cream style corn.
  7. Fold in the drained 15.25 oz whole kernel corn.
  8. Pour the mixture into your prepared dish, smoothing the top with a spatula.
  9. Bake for 55 minutes until the edges are golden and the center has a slight jiggle.
  10. Rest the pudding for at least 10 minutes before serving. Note: This allows the starches to fully firm up so it doesn't fall apart.