Step 1

Bring all ingredients to room temperature.

Step 2

Preheat oven to 350 degrees.

Step 3

Place eggs, corn, sugar, flour and salt in a blender or food processor and pulse until mixture has a hash-like consistency (you should still have some whole corn kernels). Spoon into a 7-by-11 inch glass baking dish.

Step 4

Melt butter in microwave; set aside to cool.

Step 5

In a small saucepan, heat milk over medium-high heat until it begins to steam and show small bubbles, but isn’t yet at a full boil (this is also referred to as “scalded” milk). Remove milk from heat and let cool slightly, then gently stir into pudding, mixing well.

Step 6

Pour melted butter evenly over top of pudding; don’t stir!

Step 7

Place dish in a larger baking dish with a 1/2 to 1-inch gap between the sides of the two pans. Place on center rack in oven.

Step 8

Carefully pour hot water into the outer dish, until water reaches around halfway up the sides of the pudding dish.

Step 9

Bake for around 1 hour. For a more rustic texture, stir pudding from the bottom 2 to 3 times during baking. (Not stirring results in a smoother look and feel.) Pudding is done when set (it can still be a big wiggly in the center).

Step 10

Remove pudding from oven and water bath; let sit for around 5 minutes before serving. (If your pudding comes out watery or runny, see Tip below from my grandmother to fix.)