Preheat the oven to 180°C (350°F).
Take 500 grams of sweet corn kernels (fresh or frozen) and blend them in a mixer until smooth.
In a large mixing bowl, combine the blended corn, 250 ml of milk, 100 grams of sugar, 50 grams of melted butter, 2 beaten eggs, 1 teaspoon of vanilla essence, and a pinch of salt. Mix well.
In a separate bowl, mix 100 grams of all-purpose flour, 1 teaspoon of baking powder, and a pinch of cinnamon powder. Gradually add this dry mixture to the corn mixture, stirring until well combined.
Grease a baking dish with butter and pour the corn pudding mixture into it. Spread it evenly.
Bake the corn pudding in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the corn pudding from the oven and let it cool for 10 minutes before serving.