Best Corn Pudding Pennsylvania Dutch Recipes

Corn Pudding, Pennsylvania Dutch recipe Recipe - (4.5/5) image

Provided by cbayack

Number Of Ingredients 7

Steps:

Put all in a greased casserole and Bake at 350 for 35 minutes. I often make this and refrigerate it overnight and bake it on Thanksgiving Day.... and it turns out just fine!

Amish Corn Pudding image

Provided by AmyZoe

Categories Corn

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

3 large eggs
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon black pepper
1/3 cup low-fat milk (1% milkfat)
16 1/2 ounces cream-style corn (no-salt-added)
1 cup corn kernel
1 tablespoon unsalted butter
1/4 teaspoon paprika
2 tablespoons parsley, minced

Steps:

Preheat oven to 350.
Butter a 1 1/2 quart souffle or round baking dish and place in the oven (If doubling the recipe, use a 2 1/2 quart dish).
Meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth.
Stir in the milk, creamed corn, and corn kernels and pour into the hot dish.
Dot with the butter and sprinkle with the paprika.
Bake, uncovered, for 40 minutes or until set.
Let stand for 10 minutes, then sprinkle with the chopped parsley.

Nutrition Facts : Calories 249.2, Fat 7.7, SaturatedFat 3.2, Cholesterol 167.3, Sodium 397.9, Carbohydrate 40.6, Fiber 2.7, Sugar 11.5, Protein 9.2