Corn pudding is a sweet and savory crossover dish that always hits the spot during cold winter months, and it’s easy as pie to make! Infuse the corn with butter, cream and a bit of sugar to bump up its natural sweetness, then give it a quick blitz to release some of the corn’s natural starches and boost your pudding’s silky texture. Whisk in the rest of the ingredients and bake the pudding up in your June Oven so it’s picture-perfect and ready for your holiday table. We prefer to use frozen corn over canned--it’s usually picked when corn is at its sweetest and then frozen right away, so it has better flavor.