Amish Corn Pudding Recipe

Ingredients for Amish Corn Pudding

• 4 large eggs
• All Purpose Flour
• 1/2 cup granulated sugar
• Black Pepper
• Low Fat Milk
• Cream Style Corn
• Corn Kernel
• Unsalted Butter
• 1/4 teaspoon paprika
• 2 tablespoons freshly chopped parsley

How to Make Amish Corn Pudding

1. Preheat oven to 350°F (175°C).
2. 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.
3. 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.
4. 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.
5. Dot the top of the pudding with 2 tablespoons of butter and sprinkle with 1/4 teaspoon paprika.
6. 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.
7. Let the corn pudding stand for 10 minutes before sprinkling with 2 tablespoons of freshly chopped parsley and serving.