Ingredients for Amish Corn Pudding
- 4 large eggs
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon black pepper
- 2 cups whole milk
- 1 (15 ounce) can cream-style corn
- 1 cup frozen corn
- 6 tablespoons butter
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley
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How to Make Amish Corn Pudding
- Preheat oven to 350°F (175°C).
- Generously butter a 1 1/2-quart soufflé or round baking dish. Place the buttered dish in the preheated oven for 5 minutes to warm.
- In a large bowl, using an electric mixer on high speed, beat together 4 large eggs, 1/4 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon black pepper until the mixture is light and smooth.
- Stir in 2 cups whole milk, 1 (15 ounce) can creamed corn, and 1 cup fresh or frozen corn kernels. Pour the batter into the hot baking dish.
- Dot the top of the pudding with 2 tablespoons of butter and sprinkle with 1/4 teaspoon paprika.
- Bake, uncovered, for 40-45 minutes, or until the pudding is set and lightly golden brown. A knife inserted into the center should come out clean.
- Let the corn pudding stand for 10 minutes before sprinkling with 2 tablespoons of freshly chopped parsley and serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
45g
Fat
16g
Carbs
13g
