Dive into the cozy warmth of tradition with our Pennsylvania Dutch Baked Corn Pudding! This beloved classic combines the sweetness of corn with the hearty texture of a custard-like pudding, creating a dish that’s both comforting and satisfying. Perfect for family dinners, holiday gatherings, or simply as a delightful side dish, this recipe offers a taste of heritage with every spoonful. Made with simple, wholesome ingredients, our corn pudding captures the essence of Pennsylvania Dutch culinary traditions, promising an authentic experience that’s as easy to make as it is delicious to eat. Try it today and bring a piece of Pennsylvania Dutch comfort to your table!
Estimated Cooking Time:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Serving Size: 8 servings
Ingredients:
- 2 cans or 2 1/2 cups canned corn, rinsed and drained
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper or white pepper
- 1 1/2 tablespoons flour
- 2 1/2 tablespoons melted butter
- 3 eggs beaten
- 1 cup whole milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- pinch nutmeg
Cooking Instructions
- Step 1: Drain corn if canned. Thaw corn if frozen.
- Step 2: Drain corn and rinse off with cold water to get sodium off.
- Step 3: If you have a vitamix, mix one can corn until it is creamed. (optional)
- Step 4: Add in eggs , buttermilk, and all ingredients except the two cans of whole corn, until all is incorporated.
- Step 5: Pour into your baking dish. Then add in the two cans of whole corn and stir.
- Step 6: Mix ingredients in a 1 1/2 quart baking dish.
- Step 7: Bake at 350 degrees for 35-45 minutes, or when it no longer shakes in the middle, checking at 30 minutes.
Nutrition Facts (per serving)
460 CALORIES
