my husband devoured three plates of this at the neighborhood potluck and demanded I get the recipe. only 4 ingredients.

This southern 4-ingredient corn pudding is the kind of dish that disappears at church suppers and neighborhood potlucks before you’ve even found a seat. It’s sweet, buttery, and comforting, with crisp, caramelized edges and a soft, custardy middle. Recipes like this came up through farm kitchens and small-town gatherings, where you worked with what you had in the pantry—canned corn, eggs, milk, and a little butter—and somehow it always tasted like a special occasion. My husband went back for three plates of this at a potluck years ago and wouldn’t leave until I tracked down the lady who made it. I’ve been baking it ever since, and it’s as simple and dependable as an old friend.

Serve this corn pudding hot from the oven, when the edges are browned and the center is still soft and tender. It’s wonderful alongside baked ham, roast chicken, or meatloaf, and it fits right in on a holiday table with mashed potatoes, green beans, and rolls. For potlucks, let it sit 10–15 minutes so it sets up a bit, then bring it right in the baking dish. A simple green salad or sliced tomatoes on the side help balance the richness, and if you’re like us, you’ll enjoy a small square reheated the next morning with eggs and bacon.

Servings: 8

2 (15.25-ounce) cans whole-kernel corn, well drained

Preheat your oven to 350°F (175°C). Lightly butter a 2-quart glass casserole dish so the pudding doesn’t stick and the edges can brown nicely.

In a large mixing bowl, whisk the eggs until they are well beaten and a little frothy. This helps the pudding bake up light and custardy.

Whisk in the whole milk until the mixture is smooth and evenly combined.

Slowly drizzle in the melted, slightly cooled butter while whisking, so it blends into the milk and eggs instead of cooking them. You should have a rich, pale yellow mixture.

Stir in the well-drained whole-kernel corn until it’s evenly distributed in the custard base.

Pour the mixture into the prepared glass casserole dish, smoothing the top so the corn is in an even layer. The custard will look thin at this point—that’s exactly right.

Place the dish on the middle rack of the preheated oven and bake for 50–60 minutes, or until the edges are deep golden brown and crisp, and the center is set but still has a slight jiggle when you gently shake the dish.

Remove from the oven and let the corn pudding rest for 10–15 minutes. It will finish setting as it cools slightly, giving you a soft, buttery center with those irresistible browned edges. Serve warm, scooping straight from the glass dish.

Because this recipe is built on just four ingredients, a few small adjustments can make it suit your table without changing its simple spirit. If you like a softer, more custard-like center, use an extra 1/2 cup of milk and check for doneness a few minutes early; for a firmer sliceable pudding, bake a little longer until the center barely jiggles. You can swap one can of whole-kernel corn for one can of cream-style corn for a slightly creamier texture while still keeping to four ingredients. If you only have salted butter, use it and simply be aware the flavor will be a touch more savory. For smaller households, bake half the recipe in an 8-inch square glass dish and start checking at 35–40 minutes. Leftovers reheat well in a low oven, covered with foil so they don’t dry out, and the edges will crisp again just enough to remind you why the pan came home empty from the potluck in the first place.