Preheat your oven to 375°F. Spray your casserole dish with non-stick spray so nothing sticks. This makes cleanup so much easier later, and nobody wants to scrub a stuck-on casserole dish! Make sure your oven rack is in the middle position, so the pudding bakes evenly.
Crack the eggs into a big bowl. Whisk them well until they are nice and smooth with lots of air mixed in. This helps make the pudding light and fluffy instead of dense and heavy. Take your time here because well-beaten eggs are the secret to perfect texture.
Add cornstarch, nutmeg, pepper, and salt right into the eggs. Whisk again so everything mixes up and no lumps are left. Take your time here because lumps will make the pudding bumpy and nobody wants that. The mixture should look smooth and even.
Pour in the sugar and melted butter. Keep whisking! This helps make it smooth and sweet. The butter should be mixed easily if it is not too hot. If your butter is too hot, it might cook the eggs, so let it cool down a little first.
Add the milk slowly while whisking. It should all be mixed into a smooth batter that looks like thick cream. If you add it too fast, it might not mix well, and you will get lumps. Go slow and steady here.
If you use canned corn, drain it. For frozen, thaw slightly and drain. Fresh? Slice kernels off the cob. Add the corn to your batter and gently stir it in with a spatula. Do not mix too much; you want to keep the corn pieces whole. The batter might look soupy, but that is fine. Next, pour the batter into your baking dish and spread it out evenly. Bake it for 50 to 60 minutes until the top turns a little golden and the middle feels firm when you gently shake the pan. If the edges puff up, no worries, they will settle down as it cools. Once it is out of the oven, let it rest for 5 to 10 minutes before serving so it can firm up a little more.
