“Amish Super Star” — Only 4 simple ingredients. I bring it regularly and it’s always the first thing gone.

Preheat your oven to 350°F (175°C). Lightly grease a round 9-inch ceramic baking dish (or similar 2-quart casserole) with butter or nonstick spray. This helps the pudding release easily and gives the edges a nice, tender crust.

In a medium bowl, whisk the eggs until they are well blended and slightly frothy. Add the half-and-half or milk and whisk again until smooth. If you’re using salt and pepper, whisk them in now so the seasoning is evenly distributed.

Stir in the corn kernels and about 1 cup of the shredded cheese, reserving the remaining 1/2 cup of cheese for the top. Gently fold everything together so the corn and cheese are evenly mixed into the custard base.

Pour the mixture into the prepared baking dish, spreading the corn out so it’s evenly distributed. Sprinkle the remaining 1/2 cup of cheese over the top, making sure to cover the surface fairly evenly so you get that pretty, golden, bubbly finish.

Place the dish on the middle rack of the oven and bake for 40–50 minutes, or until the pudding is set around the edges and just slightly wobbly in the center. The top should be a glossy golden brown with small bubbles and a few faint cracks. If you gently insert a knife or toothpick near the center, it should come out mostly clean, with just a bit of creamy moisture.

Remove the dish from the oven and let the pudding rest for about 10–15 minutes before serving. This short rest helps it finish setting so you can scoop out neat, custardy servings. Serve warm, straight from the baking dish, with a big spoon at the table so everyone can help themselves.

For picky eaters, stick with a mild cheese like mild cheddar or Colby Jack and skip any extra seasonings beyond a little salt—kids tend to love the simple, sweet corn flavor. If you’d like a little more color and nutrition, fold in a handful of finely chopped bell pepper or a small handful of thawed peas along with the corn (just remember this will technically add ingredients). For a slightly firmer, more casserole-like texture, you can add 1/4 cup of fine, plain breadcrumbs or crushed saltine crackers to the mixture before baking; it helps the pudding hold its shape when scooped. If you prefer a richer, more indulgent pudding, use half cream and half milk instead of all milk. For a bit of a grown-up twist, try swapping part of the cheese for a sharper variety like sharp cheddar or smoked Gouda and add a pinch of paprika or garlic powder. To make individual servings, divide the mixture among greased ramekins and reduce the baking time to about 25–30 minutes, watching for the same golden top and slight wobble in the center. Leftovers reheat nicely in the oven or microwave—just cover them so the pudding doesn’t dry out, and enjoy within 2–3 days.