Preheat your oven to 400°F (200°C), ensuring it’s ready to bake your corn pudding to perfection. Place 3 tablespoons of unsalted butter in a large microwave-safe mixing bowl. Microwave for 30-45 seconds, just until the butter melts.

To the melted butter, add the drained whole kernel corn, cream-style sweet corn, granulated sugar, a pinch of salt, vanilla extract, and the beaten eggs. Stir all the ingredients together until they are thoroughly combined.

Using a sifter, sift in 1/4 cup of all-purpose flour to prevent any lumps. Stir well to ensure the flour is fully incorporated into the mixture.

Spray an 8×8 glass baking dish with non-stick cooking spray to prevent sticking. Pour the corn pudding mixture into the dish, spreading it evenly. If desired, sprinkle a light dusting of ground cinnamon on top for an added touch of warmth.

Place the baking dish in the preheated oven. Bake uncovered for 40-50 minutes, until the sides are golden brown and the center is firm but still slightly jiggly. The pudding will continue to set as it cools.

Remove the dish from the oven and allow the corn pudding to rest for 10-15 minutes before serving. This will give it time to firm up to the perfect consistency. Serve warm and enjoy the rich, sweet, and savory flavors!