1. Preheat your oven to 350°F. Lightly grease a 9×9-inch baking dish or similar-sized casserole pan. This ensures easy serving and cleanup—a small but important step I’ve learned saves me from extra kitchen stress.
2. In a large mixing bowl, combine the whole kernel corn and creamed corn. Stir gently to mix the textures evenly.
3. Add the cornmeal, flour, sugar, baking powder, salt, and pepper to the bowl. Stir until the dry ingredients are well incorporated with the corn mixture.
4. In a separate small bowl, whisk together the eggs, milk, and melted butter. If you’re adding smoked paprika or chili powder, mix it in here for a subtle depth of flavor.
5. Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be slightly thick but pourable—avoid overmixing to keep the pudding tender.
6. Pour the mixture into the prepared baking dish and spread it out evenly using a spatula.
7. Bake in the preheated oven for 45-50 minutes. You’ll know it’s ready when the top turns golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Remove from the oven and let it cool for at least 10 minutes before serving. This step helps the pudding set and makes it easier to slice and serve.

I remember the first time I baked this casserole; I was nervous about the timing—too little, and it’s too runny; too much, and it dries out. Now, after many family dinners and a few “Wednesday dinners” in college with friends, I’ve nailed the timing down to a science. My best advice? Trust your oven, watch for those golden edges, and don’t skip the resting time.