Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with butter.

In a large mixing bowl, combine 2 cups of milk, 3 eggs, ¼ cup melted butter, ¼ cup sugar, and a pinch of salt and pepper. Whisk until smooth, about 2-3 minutes.

In a separate bowl, toss 2 cups of corn kernels with 2 tablespoons of flour to prevent clumping.

Fold the corn mixture into the wet ingredients until just incorporated.

Pour the mixture into the greased baking dish, spreading it evenly.

Bake for 45 minutes, until the edges are golden brown and the center slightly jiggles.

Let the pudding rest for 10 minutes before serving.