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Home » Holiday Recipes » Thanksgiving Recipes » Pennsylvania Dutch Baked Corn Pudding

Pennsylvania Dutch Baked Corn Pudding

November 17, 2019 by Angela Roberts 62 Comments

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Authentic Pennsylvania Dutch Corn Pudding, perfect for holiday table. #cornpudding #thanksgivingside #bakedcornrecipe #Amishrecipe #spinachtiger via @angelaroberts

This is a long post for a simple dish, Pennslyvania Dutch Corn Pudding, and I hope you stick with it and discover a special piece of culinary Americana you may not know about.

Baked Corn Pudding with a Shallot Twist

I grew up in Amish country in a fabulous and diverse mecca of classic comfort food.  Central Pennsylvania was heavily settled by the folks who were  and still are referred to as the Pennsylvania Dutch.

The word  “dutch”  was a corruption of the word Deutsch or German.  They came either from Germany or the German speaking part of Switzerland and not from Holland. When they arrived in America they came with recipes for sausages, sauerkraut, noodles and dumplings.

Pennsylvania Dutch Corn Pudding from Spinach Tiger

Pennsylvania introduced  them to regional foods that they welcomed into their kitchens and put their own spin to. Tomatoes, pumpkins, squash and corn were heartily embraced and mastered by the Amish and the Mennonites.  As food cultures collided, a new generation of comfort food was born.

The Amish and Mennonites are referred to as the plain Pennsylvania Dutch and are most associated with dishes like corn pudding and corn pie.  Baked corn pudding  is generally made with eggs and milk and baked like a custard. My family always added a little cinnamon and vanilla, but still maintained a savory taste using salt and pepper.

Growing up in Pennsylvania,  the Pennsylvania Dutch defined American comfort food for me. Comfort food is the food we remember with a feeling of heritage, family and warmth.

 The influence of their cooking in Central Pennsylvania  is so strong that on certain days of the year, every household will be cooking at least one Pennsylvania Dutch dish no matter what their ethnicity.  On Fat Tuesday, everyone will eat fauschnauts, (homemade donuts) and on New Year’s Day, every household will eat pork and sauerkraut (for good luck).

One dish that is sure to be found at every Thanksgiving table is baked corn pudding.

I cannot imagine my turkey dinner without it, nestled right up against my mashed potatoes, because I like them in the same bite.

In looking through my cookbooks, I found a signed copy of  Good Earth and Country Cooking, Betty Groff’s first cookbook written with  Jose Wilson.  Mrs. Groff was a Lancaster county culinary celebrity who ran a restaurant at Groff’s Farm. Discovered by Craig Claibourne  and supported  by James Beard, Betty Groff made Pennsylvania Dutch farmhouse cooking famous.

Italian hospitality is rivaled only by Pennsylvania hospitality, and I was lucky enough to get the best of both worlds. Betty’s first chapter in her first book is titled “I Cook Because I Love People.” The second chapter is titled. “A food for Every Season.” These two statements are close to my own heart and why I have that warm, near tearful feeling realizing how much this part of Americana developed my food view. If Betty Groff read my tag line, she would agree and probably share many stories about food and love.

This is an authentic Pennsylvania Dutch Baked Corn Pudding Recipe

I found a recipe for Betty’s baked corn pudding and only slightly adapted it. By the book’s cover, I didn’t know it was recipes from Lancaster County, and I thought she should have called it Pennsylvania Dutch Cooking.  Eventually she did, when she wrote another book twenty years later, Betty Groff’s Pennsylvania Dutch Cookbook. It’s on Amazon and on the way, and I can hardly wait to bring more of Betty Groff back into my kitchen

I could go on and on about the memories I have from my own childhood eating this kind of food. Not all comfort food and farm cooking is equal. The Amish and the Mennonites were blessed enough to settle on rich farmland and they made more than the best out of it.

Betty talks about her family in the book and their palate. Even the men would come in the kitchen and by smell know if a dish needed salt.  The standards were set very high and in this community food has to taste, smell and look delicious, although not foodie fancy, but amazing in its own rite.

Pennsylvania Dutch Corn Pudding from Spinach Tiger #cornpudding

There is nothing like the smell of baked corn pudding.

The corn pudding is baked in the oven and you’ll know when it’s done when it no longer shakes in the middle. I love to be the first one to dig in a with a big spoon and break the custard.  Corn pudding never goes to waste and is always included in the next day left overs. It’s just not Thanksgiving without it.

If you are looking for the no fail, no baste turkey, I use a cheesecloth to wrap my turkey. This is a tried and true, tested recipe.

Thanksgiving is the ultimate comfort food day and one of  the things I want to remain grateful for is the diversity of food I have been exposed to, and all the fabulous home cooks who have shaped who I am.

More Pennsylvania Dutch Recipes

  • Pennsylvania Dutch Onion Pie
  • Pennsylvania Dutch Pancake, Apple Dutch Baby
  • Pennsylvania Dutch Sand Tarts
  • Pennsylvania Dutch Pork and Sauerkraut

Pennsylvania Dutch Sand Tarts by Angela Roberts

My Thanksgiving Tested Recipes

  • No Baste No Fail Roasted Turkey
  • Turkey Stock and Turkey Gravy
  • No Lump Perfect Mashed Potatoes
  • The Best Fluffy Southern Biscuits
  • Pumpkin Cream Tart (no egg)
  • Brussels Sprouts with Apples & Cashews
  • Kale Salad with Sweet Potatoes
  • Pumpkin Pie Hand Pies
  • Cranberry Pear Cobbler
  • Sweet Potato Biscuits
  • Retro Rose’s Stove Top Candied Sweet Potatoes
  • Brussels Sprouts Apple Salad with Pancetta and Corn Bread Croutons
  • Gluten Free Sweet Potato Biscuits
  • Gluten Free Sweet Potato Bread
Print Recipe
4.66 from 20 votes

Pennsylvania Dutch Baked Corn Pudding

A traditional recipe for Pennsylvania Dutch baked corn pudding, a must for the Thanksgiving dinner in the Amish or Mennonite home.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 8
Author: Angela Roberts

Ingredients

2015 Newest Version Corn Pudding

  • 3 cans of high quality 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 buttermilk can use whole milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • pinch nutmeg

Original Recipes 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

Instructions

NEW VERSION: Corn Pudding Instructions

  • Drain corn if canned. Thaw corn if frozen.
  • Drain corn and rinse off with cold water to get sodium off.
  • If you have a vitamix, mix one can corn until it is creamed. (optional)
  • Add in eggs , buttermilk, and all ingredients except the two cans of whole corn, until all is incorporated.
  • Pour into your baking dish. Then add in the two cans of whole corn and stir.
  • Mix ingredients in a 1 1/2 quart baking dish.
  • Bake at 350 degrees for 35-45 minutes, or when it no longer shakes in the middle, checking at 30 minutes.

Orignal Recipe Instructions

  • Spray baking dish
  • Mix all ingredients together and bake at 350 for 35-45 minutes, checking at 30 minutes, until the center is set.

Notes

After experimenting in 2015, I changed added a new version of the recipe using buttermilk and 3 cans corn (one I cream) instead of the original two cans of corn.
Either is good. Write me at spinachtiger@me.com if you have any questions.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

There are Amazon affiliate links, which earn a small commission, but do not affect price.


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Filed Under: Holiday Recipes, Pennsylvania Dutch Recipes, Thanksgiving Recipes, Vegetable/Side Dish Tagged With: buttermilk, cinnamon, corn, eggs

« Festive Kale Salad, Butternut Squash, Honey Rosemary Vinaigrette
Easy Grain Free Pumpkin Cheesecake Bars »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Alexis Mohr says

    August 14, 2019 at 9:40 am

    I came to baked corn very late in life. Although my mother was from Middletown, Dauphin County, she never made it. I just got back from a family reunion in Millersburg, right on the Susquehanna River, and your beautifully written post almost brought tears to my eyes. Thanks so much. Incidentally, one of my cousins brought baked corn to the reunion feast and it was stellar.

    Reply
  2. Julia Frey says

    November 13, 2018 at 3:34 pm

    5 stars
    I’ve only had something similar years ago when I was a college student in MN. I worked as a cook in the college kitchen and our boss brought the recipe after her vacation. I have no idea where she went but I do remember scaling it up to feed 200. I need to make again. My husband would love it. He is a huge corn fan.

    Reply
  3. Anna BArresi says

    November 29, 2016 at 1:24 pm

    4 stars
    I put 1.25 cups thawed frozen sweet corn in the food processor with 1/3 cup of the milk and blended well. I then added the rest of the milk (2/3 cup) and another 1.5 cups whole corn kernels to the rest of the ingredient before baking.
    This came out very good. I covered with foil for the last 10 minutes of cooking so it wouldnt brown too much. Ommited the vanilla, but everything else the same.
    We loved it.

    Reply
  4. Lori A. says

    March 30, 2016 at 11:02 am

    My family has made corn pudding for Thanksgiving ever since I was small. We make it without the cinnamon and vanilla. We use a can of cream corn mixed in with the regular corn. An additional thing we like to do is to make a cracker crust on top when it is baked. We use saltine crackers mixed with melted butter. Probably could use unsalted crackers and adjust seasoning on your own. My entire family can not ever go without it for that holiday.

    Reply
  5. Denise says

    November 25, 2015 at 10:02 pm

    Unfortunately, I have this in the oven now, and there is definitely a step missing. It is not rising at all. It is like soup.

    Reply
  6. Jean says

    November 25, 2015 at 7:43 pm

    Finally a good baked corn recipe not using corn muffin mix. This is a recipe I used for years from a church cookbook from Amish country PA. I have misplaced the cook book in a move years ago and have been trying to find one just like it. I think I have. We’ll see tomorrow with dinner

    Reply
    • horst says

      August 5, 2018 at 2:48 pm

      5 stars
      Try this one, good luck.
      Betty Groff’s Pennsylvania Dutch Cookbook.

      Reply
  7. charlene says

    November 25, 2015 at 3:46 am

    suggestion… the wording about the ‘extra’ can of corn is confusing. I finally figured out that it’s extra relative to the original recipe (First I considered using 4 cans). I appreciate seeing the original recipe but it would be easier to follow if you removed the word ‘extra’.

    You listed 1 tbsp sugar twice.

    I’m excited to make this. I searched for a recipe that didn’t call for sour cream or heavy cream– too rich! this is just right

    Reply
  8. Alexine says

    November 22, 2015 at 4:03 pm

    Thank you for sharing the recipe. I was looking for an accompaniment for chili for dinner. I was out of cornmeal, and your recipe turned out moist, substantial and yummy. It has a wonderful aroma too, which makes the house even more inviting. I would use your recipe again. Differences: (I used 1/2 tsp salt, 1/3 scant cup sugar, and omitted honey. I added a pinch of nutmeg, but maybe I should’ve used 1/4 tsp, as I don’t detect the flavor.)

    Reply
  9. Brandi says

    November 19, 2015 at 12:13 pm

    5 stars
    This sounds delicious and I’ve actually never tried corn pudding. I bet I would love it though!! It looks so comforting 🙂

    Reply
  10. Nikki @ Tikkido says

    November 19, 2015 at 8:58 am

    Some of my favorite family recipes come from my grandmother’s Amish friends in Iowa. The corn pudding sounds amazingly delicious, and it really does feel like the perfect Thanksgiving side dish. I can’t wait to try it.

    Reply
  11. Cathy says

    November 16, 2015 at 8:52 pm

    This I definitely something my grandmother used to make every Sunday. I grew up with PADutch grandparents who were from Lancaster Co. & spoke PADutch (broken German) at home. This dish is very similar to what my Oma made minus the pepper. She always put just a little cinnamon & nutmeg along w/vanilla too:)

    Reply
  12. Sue reesee says

    November 16, 2015 at 5:49 pm

    Corn custard. AWFUL. Cooking time is off by 20 minutes unless y out like raw custard. Way too much salt awful. Corn doesn’t blend nicely with the custard. Just plain terrible. Never use this site again,

    Reply
  13. A PennDutchman says

    February 18, 2015 at 4:56 pm

    5 stars
    Not to be that guy… but being PennDutch does not equal tl belonging to an Anabaptist faith…Mennonite faiths (including Amish) were and still are the minority religion in the PennDutch. Most culinary creations were also not done by the Amish. We are one big and diverse community, but we are all PennDutch, whether “plain or fancy.”
    I recommend many titles written by Wiliam Weaver. He nailed our food, culture, and history quite well.
    Again, Sorry to be that guy, but many proud and still very “dutchy ” PennDutch people feel the need to slowly but surely lift this confusing veil over our culture and history… it’s a lot more rich and interesting than most realize! 🙂
    About corn pudding…. welshkaan budding schmeckts so gud! Definitely grew up with it and this recipe definitely showcases it’s flavor!
    Also, a little late, bit hallicher faastnacht daag – happy fastnacht day! Hope you had some faastnachtkuche (fasting night doughnut)!

    Machts gud!

    Reply
    • Angela Roberts says

      February 20, 2015 at 9:00 am

      thanks for your comments.

      Reply
    • RM PA says

      December 26, 2018 at 1:07 pm

      OMG thank you. I was thinking the same thing when I read that part. Penn Dutch people are NOT necessarily Amish or Mennonite. There certainly are Amish who are also Penn Dutch. But a lot of the Penn Dutch folks I know are actually Catholic or even atheist (including myself). It would be very appreciated if that part of the article section could be corrected.

      Reply
  14. Allyssa S says

    November 16, 2014 at 2:48 pm

    Is there ANYTHING I can replace the eggs with?? I just ran out this morning.

    Reply
    • Allyssa S says

      November 17, 2014 at 7:46 am

      I do not recommend using an egg substitute…. Cant wait to try this using eggs though, its probably really good!

      Reply
  15. DeniseofPA says

    December 27, 2013 at 8:01 am

    I live in Lancaster County. We make that corn only slightly different. We do not use the last three ingredients and we mix our corn pudding in a food processor. We also put cornstarch into ours….not flour

    Reply
  16. Mary says

    November 28, 2013 at 11:12 pm

    Have visited inlaws many years now in Manchester, pa. And have enjoyed all of the dishes mentioned except corn pudding. Am looking forward to trying corn pudding next visit. Love that part of the country, absolutely beautiful!

    Reply
    • Jessica says

      December 28, 2016 at 1:39 pm

      Manchester is where I was born and raised! I’m surprised you haven’t had corn pudding yet. I think most locals call it “baked corn” in our area.

      Reply
  17. Kelly says

    November 28, 2013 at 8:46 pm

    5 stars
    Thanks for sharing this recipe. I made it today for Thanksgiving & everyone absolutely loved it. There was hardly any left! It will be on the menu again for sure. (found your site through Pinterest)

    Reply
  18. Jenn W says

    November 12, 2013 at 11:43 am

    It is so strange that I came across your post while doing a Pinterest search. I grew up in Perry County, Pennsylvania and I was looking for a corn pudding recipe to make for Thanksgiving! This one seems very similar to the one that my Nana used to make and I am very excited to try it out on my guinea pigs, I mean, my family. Thank you so much for the post and the beautiful history lesson on Central PA and the PA Dutch cooking style!

    Reply
    • angela says

      November 12, 2013 at 12:33 pm

      I’m so glad to meet someone who has the same good baked corn memory.

      Reply
  19. JustAuser says

    April 10, 2013 at 12:57 pm

    There is nothing Amish about this or dutch. This is a staple in many peoples homes for the last century. It’s also a classic thanksgiving dish. Some people eat it more frequently, some people *love* it but only eat it once a year.

    You did not use corn meal in this. There should be some cornmeal. The cinnamon, nutmeg, and sugar are non needed. Why salt and pepper? This is almost a desert, the salt will just dry it out, and I’m not sure if people like a pepper taste in a dish like this.

    I’m all for comfort food as some will put it. Fact is it’s a good dish that has been eaten by everyone since someone mixed corn with some flour and baked it. No need to sub label it as a distinct ethnic food.

    Happy eating

    Reply
    • Wendy says

      May 12, 2013 at 11:28 am

      It is a regional PA Dutch dish. We don’t use cornmeal and we do use salt and pepper and some people do use cinnamon, vanilla, and nutmeg. The salt does not dry it out. You will see cornmeal and cheese used down south in the US. And in Mexico you may see chiles and tomatillos. If you study food history you will see that this is not the same throughout the world. 🙂

      Reply
  20. Anna says

    January 1, 2013 at 7:05 am

    I actually grew up “plain” in south central PA and this dish is a staple. We called it baked corn. Never use canned corn! Cut fresh corn off the cob in August and freeze to use for this dish during the winter months. Also would never use nutmeg or cinnamon in it. Brings back great memories as my grandmother tried to teach me to make it from scratch. I had to make her measure as she made it and write it down.

    The best treats from that area has to be the whoopie pies and mince meat pie:)

    Reply
  21. Karen McNamara says

    December 31, 2012 at 3:17 am

    I grew up in Harrisburg, PA and know the pleasures of PA food – including PA Dutch. Always have pork and sauerkraut on New Year’s day. My mom didn’t make corn pudding, but her chicken and dumplings were the best, and shoo fly pie – oh it makes me nostalgic. Glad to find your site.

    Reply
    • angela says

      December 31, 2012 at 7:23 am

      I grew up there too and even though I’m Italian, I loved the regional food. Tomorrow we are having pork and sauerkraut.
      I would love a good recipe for chicken and dumplings; that’s something I’ve not ever made, and I sure do miss my aunt’s chicken corn soup with rivels.
      Thanks for stopping by. Angela

      Reply
  22. marcia says

    November 27, 2012 at 1:24 pm

    Thank you for posting my favorite side dish. The smells that come from the kitchen when baking this dish is amazing. The story you post is very interesting to me because I love to read famish romance novels; they clean and exciting novels.

    Reply
  23. Jessica says

    November 22, 2012 at 4:37 pm

    Spent the morning looking for a recipe for corn pudding that did NOT call for a can of creamed corn (none in my pantry) . . . SO glad I persevered to find your post and recipe! Now off to the kitchen to add this to the Thanksgiving/husband’s birthday cooking in progress . . . Thanks!

    Reply
  24. Elinore says

    December 18, 2011 at 4:41 am

    This looks delicious! We are going to make this for my parent’s 50th anniversary party (we are a military family, so the “theme” is “all the places they’ve lived”, with a recipe from each place.) This recipe is going to represent Pennsylvania :> It’s going to be a big party—do you have an estimate on how many this recipe serves as a side dish? Thank you so much!!

    Reply
  25. Ellan says

    November 24, 2011 at 8:19 am

    Lovely post! Also, many thanks to you for sharing this recipe. This is the corn pudding that I remember from my childhood. I grew up in Ky., and I’ve been searching for the corn pudding that my Grandmother made. (No creamed corn, cheese, or baking mix. ) Happy Thanksgiving!

    Reply
  26. Sylvie @ Gourmande in the Kitchen says

    November 19, 2011 at 1:37 am

    This dish just has comfort food written all over it!

    Reply
  27. Culinary Collage says

    November 18, 2011 at 9:39 pm

    This looks great….I love the smell of roasted corn and I bet this smells just as good.

    Reply
    • angela says

      November 19, 2011 at 1:55 am

      You said it just right. The smell is wonderful.

      Reply
  28. Erina says

    November 17, 2011 at 5:13 pm

    Great post! I really enjoyed reading it. Thank you for sharing your memories. This corn pudding looks amazing. I need to get a bag of corn!

    Reply
    • angela says

      November 17, 2011 at 6:49 pm

      Thanks Erina. This was one of my favorite posts to write. I felt led to walk down that memory and now I want to go back and visit and go to Lancaster county.

      Reply
  29. 5 Star Foodie says

    November 17, 2011 at 3:22 am

    Thanks so much for sharing the Pennsylvania Dutch culinary traditions! The corn pudding looks just heavenly, I would love to try it!

    Reply
  30. Valérie ( France ) says

    November 17, 2011 at 8:19 am

    Des images bien tentantes et appétissantes
    Je te souhaite une bonne journée
    Valérie

    Reply
  31. Joan Nova says

    November 17, 2011 at 12:29 am

    Didn’t know you had that Pennsylvania Dutch exposure. While corn pudding is not something I’m familiar with, I can see it’s appeal.

    Reply
  32. erin @ yummy supper says

    November 16, 2011 at 8:11 pm

    Angela,
    So exciting! I have been wanting to make a corn pudding forever and here you are with this delicious traditional recipe. What a treasure. I want a bite from that last photo:)
    Happy Thanksgiving to you!
    -E

    Reply
  33. sippitysup says

    November 16, 2011 at 7:59 pm

    A little cinnamon in a savory corn pudding sounds terrific! I have had this dish with South Western flavors (which make it feel summerish) but the taste here (I imagine) is all autumnal and warm. GREG

    Reply
  34. Helene says

    November 16, 2011 at 6:03 pm

    I have never heard of a corn pudding but would love to taste it.

    Reply
  35. The Duo Dishes says

    November 16, 2011 at 5:59 pm

    This is a dish that a lot of our Southern family and friends live for (and would die for as well). There are some differences between our recipes, but at the end of the day, it’s just a creamy, sweet, starchy side dish that rarely makes it to leftover status the next day. Yum.

    Reply
  36. Rosa says

    November 16, 2011 at 5:32 pm

    That pudding looks really scrumptious! A very interesting combination of flavors.

    Cheers,

    Rosa

    Reply
  37. Trix says

    November 16, 2011 at 4:43 pm

    I grew up in Western Maryland and am well familiar with Menonite and PA Dutch cooking! I know exactly what you mean about the comforting aspects of it … my mom always made corn pudding for Thanksgiving and I was lucky to get her recipe before she died. (One of the few things she made from scratch!) Yours looks delicious, totally craveworthy.

    Reply

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Xanthan Gum Thickening Gel from Cook’s Illustrated

* 2 cup water
* 1 tablespoon xanthan gum

Add water to blender, turn it on and add in xanthan gum, mix for two minutes. 
Put in  air tight jar. Stick in fridge for up to one month.  Use as needed in place if corn starch, flour for thickening gravy, strews, soups, etc.
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I saw Hunger Games trending on twitter and I immediately ran to my drop box to show you my Hunger Games Lamb Stew. If you know Katniss, this is her favorite meal and it won a contest. #linkinrprofile https://spinachtiger.com/hunger-games-lamb-stew-with-dried-plums/
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#hungergames #lambstew #hungergameslambstew #lamb #tastingtable #feedfeed #eathealthy #eeeeeats #thekitchn #foodiesofinstagram #shareyourtable #homecook #foodblogeats #foodblogger #explorefood #huffposttaste #spinachtiger
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Due to popular request Strawberry Lala Cakes are on the menu this week in the Bakery. See all the flavors available this week (including the muffin sampler). #linkinprofile https://spinachtiger.com/keto-bakery-nashville-franklin/
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#spinachtiger #strawberrycupcakes #ketostrawberrycake #ketostrawberrycupcakes #ketocake #feedfeed.baking #feedfeed.glutenfree #glutenfreebaking #ketobaking  #ketocake #ketodessert #huffposttaste #buzzfeedfood #tastingtable #almondflourbaking #thebakefeed #foodphoto #prettycake #cakesofinstagram #cakestagram #cakelover #cottagebakery
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Save this to your collection and make for Valentines or today! It’s my keto, grain free version of the ding dong cake! 👩🏻‍🍳❤️I think it would be extra special with some strawberries or raspberries stuffed into that whipped cream filling. #linkinprofile https://spinachtiger.com/keto-ding-dong-cake-gluten-free/
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#spinachtiger #dingdongcake #ketocake #feedfeed.baking #feedfeed.glutenfree #glutenfreebaking #ketobaking #chocolatelovers #ketochocolate #ketocake #ketodessert #huffposttaste #buzzfeedfood #tastingtable #almondflourbaking #thebakefeed #foodphoto #prettycake #cakesofinstagram #cakestagram #cakelover
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Happy Weekend Friends. I feel the need to bring you a smattering of cheer and goodwill. Sugar free, grain free, gluten free, with keto friendly chocolate whoopie pies. #linkinprofile  https://spinachtiger.com/grain-free-chocolate-whoopie-pies/ 

I hope you’re having the best Saturday you can have. I did a lot of early baking and now it’s me and Peaches watching the PBS Masterpiece Theater. I love my subscription to Acorn and Britbox, PBS. Anyone else an Acorn fan? I love Agatha Raisin, Deadwater fell, Doc Martin, Delicious, Nothing Trivial, 800 Words, The Heart Guy, Murdock Mysteries, A Place to Call Home, Poirot, Mount Pleasant, Father Brown. 
On Brit Box, the funniest show (and uplifting) I’ve ever seen is Mrs. Brown’s Boys. HIGHLY recommend that but beware of some swear words. (It’s Irish)
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#whoopiepies #ketocake #ketodesserts #ketoidras #swerve #sugarfreechocolate #spinachtiger #foodphoto #buzzfeedfood #foodblogeats #foodlogger #sugarfreedesserts #grainfreedesserts #
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Italian Sausage, Spaghetti Squash, Spinach, Mushrooms, Pecorino all done in 30 minutes and complete deliciousness. Never a bite leftover. Do you love Italian sausage as much as we do? We use Butcher Box our favorite, purchased loose for dishes such as these. #linkinprofile https://spinachtiger.com/low-carb-italian-sausage-recipe/
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#Italiansausage #spaghettisquash #pecorino #spinach #mushrooms #ketodinner #paleodinner #healthydinner #easydinner #spinachtiger #foodphoto #lecrueset #foodblogger Nashvillefoodblogger #foodblogeats
#huffposttaste #buzzfeedfood #whatsfordinner
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Good news is for the Nashville Franklin area, the muffin sampler is going to be a staple in my low-carb home bakery open to all in the Nashville area. OVER 6,000 Lala cakes sold! We feature a new 12 muffin sampler every week with 4 flavors.  Food Blogger for 12 years. Bakery owner:18 months. Everything is kitchen tested, client tested. 
This week: Coffee Cake  Lemon Blueberry  Orange Cranberry and a house surprise. See more information below.  #linkinbio https://spinachtiger.com/keto-bakery-nashville-franklin/ 
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We deliver to the greater Nashville area:  Lala Cakes (our signature mini cake for one). Celebration Cakes. Bundt Cakes. Cookies. Biscuits. Tortillas. We deliver on Saturday. 
LOW CARB. KETO FRIENDLY. PALEO FRIENDLY. Always Gluten Free, Sugar Free
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#ketohomebakery #ketolemoncakes #nashvillehomebakery #nashvilleketo #lowcarbbaked good. #bakedfromscratch #spinachtiger #ketoNashville #diabeticbakes #foodblogger #paleobakery #glutenfreebakery
#Nashvilleketobakery #nashvillehealthy #nashvilleketo #spinachtiger
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Taco Tuesday, even if you’re on keto! At first glance you would think you can’t eat this on a low carb diet. Think again. Fish fried with pork panko, sitting in my grain free tortillas (which you can buy in my bakery by the way). You can use a food processor to transform pork rinds into pork panko. I found the pork panko at costco (affordable, finally and they are life changing for a grain free diet). ON THE BLOG #linkinprofile https://spinachtiger.com/keto-fried-fish-tacos-with-wild-alaskan-cod/
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#tacotuesday #ketotacos #ketofish #grainfreetacos #diabeticfriendlymexican #tacos #fishtacos #grainfreetortillas #ketotortillas #paleotacos #Alaskanseafood #wildcod #huffposttaste #foodphoto #tastingtable #foodphoto #tacosofinstagram #friedfish #porkpanko #wildcoc
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I know it’s not strawberry season 🍓or ice-cream season, but who cares. Doesn’t this make you happy? Ice cream sundaes are a treat and were always a mark a good day in childhood. 
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#strawberrysundae #strawberries #icecream #desserts #sundayfunday #icecreamlover #strawberrysauce #icecreamlove #foodphoto #huffposttaste #buzzfeedfood #foodblogeats #foodblogger 
#linkinprofile https://spinachtiger.com/strawberry-sundae-recipe-for-a-strawberry-festival-party/
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Recipe

Ingredients
* 2 quarts fresh strawberries
* 1 cup water
* 2 tablespoons sugar
* 1/2 strawberry puree
* 8 small scoops vanilla ice cream
* whipped cream
strawberry puree
* 10 ounces frozen or fresh strawberries
* 2 tablespoons sugar
Instructions
* Prepare fresh strawberries. Trim and cut into quarters or halves if they are small. Place in a cup of water with sugar and allow to sit for at least an hour.

Defrost strawberries at room temperature. Blend until smooth. Add sugar.
* Taste for sweetness. Add more sugar if necessary.

* Assemble by putting puree in bottom of sundae dish add ice cream, strawberries, puree and more ice cream with fresh strawberries.

* Top with whipped cream.
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Good Morning Saturday.  Dutch baby is keto friendly and recipe is on the blog. Ingredients below. We eat this with choc zero maple syrup which is sugar free and delicious. We’re going to have a nice breakfast before we face our basement. Everything has to be moved to the garage  before Thursday when electricity is rewired. We are finally finishing out this 850 square feet walk out, and I can’t wait to get to the wall painting/decorating part. I need this project to keep my mind on happy things!
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#huffposttaste #foodiesofinstagram #ketofoodies #ketobreakfast #ketopancake #dutchbaby #ketodutchbaby #buzzfeedfood #thekitchn #choczero #swerve #almondflour #paleodutchbaby #feedfeed #grainfreebaking #grainfreepancakes #lowcarbpancake #lowcarbbreakfast #glutenfreepancake 
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* 1/3 cup fine blanched almond flour
* 1 tablespoon coconut flour
* 3 extra large eggs
* 1 teaspoon baking powder
* 1/2 cup sour cream can do half sour cream, half milk
* 1 tablespoon Swerve Granulated
* 2 tablespoons butter
* 1/2 teaspoon vanilla extract Order Here
* 1/2 teaspoon Orange extract or some orange zest
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The perfect keto breakfast. Coffee Cake with that delicious cinnamon  crumble and glaze. Recipe coming, but you can order them in the bakery (Nashville Franklin)
 Go to the bakery page for details. #LinkinProfile https://spinachtiger.com/keto-bakery-nashville-franklin/
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#nashvilleketobakery #ketomuffins #almondflour #paleomuffins #glutenfree #grainfreebakery #glutenfreebakery #nashvilleglutenfree #lemonpoppy #coffeecake #orangecranberry #thebakefeed #feedfeed.baking #vanillaglaze
#coffeecake #coffeecakemuffins #ketomuffins #ketobakery #spinachtigerbakery
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We cannot control the crazy in our wold right now, but we can control what we eat. This spicy salmon is keto friendly with ground pork rinds giving crunch. Not only seriously delicious, but Omega 3 good for you. 
I choose healthy but I also choose pleasurable food. This is placed atop cauliflower rice and some nice white wine wouldn’t hurt either.  The spicy comes from Trader Joe’s Italian Bomba Hot Pepper Sauce made with fermented  Calabrian chili peppers. It’s my new go to. EASY Recipe coming soon. 
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#salmon #traderjoes #traderjoesItalianbombasauce #hotpeppersauce #ketodinner #paleodinner #easydinner #foodphoto #foodblogger #huffposttaste #carnivore #foodiesofinstragram #buzzfeedfood #thekitchn #feedfeed 
#eathealthy #salmondinner #cauliflowerrice #bombasauce
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My most popular blog post is this New York Strip Steak, 185,000 times this year! And, I get the nicest comments about my method. It’s a pan sear and then to oven recipe, but the tips are what bring success. It’s not a reverse sear, which I’ve done with some other steaks, because I like that method with really thick steak. Strip steaks tend to be thinner and the sear and roast method keeps my steak medium rare. Salt and Pepper are my only seasonings…Maybe a bit of butter and thyme. #linkinprofile https://spinachtiger.com/new-york-strip-steak-recipe/
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#newyorkstripsteak #steakrecipe #huffposttaste #buzzfeedfood #thekitchn #feedfeed #spinachtiger.com #foodblogger #carnivore #ketosteak #foodforlife #steaklovers #datefood #foodiesofinstagram #steakdinner

Tips for the Perfect Steak

* Salt the steak 24 hours in advance. It goes into the meat overnight, adds moisture and enhances flavor
* Don’t cover steaks in the fridge. The outside of the steak should be dry if you want to sear them. Put them on a rack so both sides dry.
* Make sure the steak is dry, before searing. When ready to cook, I used to think my steak needed to come down to room temperature, but I now find that I get a better sear  with a cold steak, as long as the steak is dry. It’s the water that comes out of the steak that prevents that nice sear, also known as the mallaird effect.
* Start with a very hot  cast iron pan.
* Do not add oil until pan is hot.
* Use a round grill press, if you can, but no worries if you don’t have one.
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After a few weeks off the Spinach Tiger keto bakery is back with new flavors and a muffin sampler! We think we hit it out of the park with lemon poppy, cranberry orange, and coffee cake. Gluten free. Sugar free. Muffins are no more than 2 net carbs and will be your perfect keto or paleo breakfast. Go to the bakery page for details. #LinkinProfile https://spinachtiger.com/keto-bakery-nashville-franklin/
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#nashvilleketobakery #ketomuffins #almondflour #paleomuffins #glutenfree #grainfreebakery #glutenfreebakery #nashvilleglutenfree #lemonpoppy #coffeecake #orangecranberry #thebakefeed #feedfeed.baking
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Happy New Year! Fingers crossed🤞🏼. Prayers said. 🙏🏻Celebrating today with carnitas and a black eyed peas dip. 👩🏻‍🍳Lucky black eyed peans mean prosperous. Eating pork is also something about pigs rooting forward. Growing up we ate pork and sauerkraut every New Years. 🥳Today it’s a little bit more modern. The black eyed peas is coupled with black beans, pickled red onion from @thekitchn, pickled jalapeño, cilantro, various bell pepper, lime juice avocado and plenty of salt. You must have the salt to awaken and balance the vinegar. Since last week’s Nashville bombing, my appetite was meh. Today is a new year and I’ve invited company and look forward to all the good every year has, no matter what. Helmet of salvation beats this earth stuff any day! (Recipe will come to the blog this week). SpinachTiger dot com reached 12 years! 

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#happynewyear #newyearfood #blackeyedpeas #blackbeans #beandip #tortillachips #pickledonion #mexicanfood #celebratewithfood #foodblogeats #spinachtiger #buzzfeedfood #foodphoto #foodblogger #tastingtable
#thekitchn #beanrecipe #goyabeans
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Cheeseball and Peaches  have so enjoyed the lockdown this year! This is a rare moment when they are actually cuddling together. They cuddle people more. They have the large deck outside to roam. They race around chasing each other in the middle of the night and for them life is wonderful. Reflecting on the past year, I’m truly an optimist, even in 2020.  Many good things happened, shadowed by Covid fallout some because of Covid. The biggest down for me personally was the lack of adventure, connection, parties, dining out, inviting people over, talking to my customers face to face. These are not shallow things. They are the things that boost the immune system and prolong life. Bread and water shared with people trumps a huge feast eaten alone. So my happiest times this year have been with people I love and the getaway at my friend’s farm. Getting OUTSIDE without a mask, without fear has meant everything. The joy of the Lord is my strength and I pray for a lot of JOY for 2021, for as a believer, it’s never pitch dark. 
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#spinachtiger #farmlife #family #2021 #foodblogger #catpictures #catsofinstagram #tabby #gingercatsofinstagram #rescuecatsofinstagram #rescuecat
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Taco Tuesday can be keto with my grain free tortillas. Easy enough to make and they stack one on top of the other in the freezer. #linkinprofile https://spinachtiger.com/grain-free-tortillas-keto-low-carb/
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#tacotuesday #spinachtiger #foodphoto #Tacos #ketotacos #ketotortillas #foodblogeats #glutenfreetortillas #chiaseeds #almondflourrecipe #ketoblogger #ketolunch #buzzfeedfood #huffposttate #tacosofinstagram
#grainfreetacos #grainfreetortillas #paleotortillias
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How warped time is now. Three days ago, bombing in Nashville. FBI says solved. Life goes on. Power restored. Went to my usual Monday morning workout. HOWEVER, my brain and heart can’t catch up this fast. Taking a day to chill, process, and look at the big fat year ahead. Bakery owner, full-time food blogger. Thinking about what new doors to open, what doors I should shut. I’ll leave you with this. 2020 started off amazing! I scheduled my first bakery classes and was so gleeful to be able to make one of my dreams come true. In March they all had to be cancelled. The bakery grew during the lockdown! The blog took a major hit in ad dollars due to pandemic. The blog grew substantially in 4th quarter. The blog broke all $ records this month. The bakery closed for three weeks substantial exposure to Covid (taking care of those infected) I never got it! 34 year old sister in law (ex) died suddenly of pancreatic cancer six weeks after diagnosis in July. Her father died five months later. My step mother’s duties increased a bit due to this. She inherited $10,000 from a separate source. So like everyone else, its been up and down and up and down and I didn’t even mention politics, riots, etc. WOW! However, unlike most people, I’m going to call this the best year of my life and marriage. WHY? I started a prayer call in March, praying 4 to 5 days weekly. It has changed my life, my husband’s life and those who come to pray. It has meant EVERYTHING!  By the way this is a cake I never wrote about. Blackberry w lemon mascarpone. What is the ONE GREAT THING of 2020 you experienced?
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#cakesofinstagram #celebrate #spinachtiger #huffposttaste #foodpost #feedfeed.baking #bakedfromscratch #foodblogeats #foodblogger #lemonfrosting #mascarpone #dessertsofinstagram #buzzfeedfood #blackberries #nakedcake
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Can food make you feel better? Sometimes. But it’s been a rough two days. Remember when I said on Christmas Eve, “may tomorrow be as nice as this day: That didn’t age well. What a time! Great little Christmas morning and then I looked at my phone. A BOMB exploded in downtown Nashville. 😡😢Even though I live miles away, our cell service is still not working. We lost internet and TV as did thousands in five states.  Doug ran to Comcast the next morning to get us a temporary account. The scary thing aside from a BOMB, is how vulnerable we are with no cell service or internet (AT & T) as it was all housed in one building with no back up plan. Did you know our infrastructure is this vulnerable? Many of us still can’t call 911 if we needed to. 🙁We are grateful no residents were harmed from the bomb. We still don’t know the “who” in the remains. We don’t know what to believe. 🤷🏻‍♀️I highly recommend watching the Netflix show, Manhunt Deadly Games (about Richard Jewell (falsely accused) and Eric Rudolph (the actual Centennial Park Bomber). Great insight into serial bombers, lone wolfs, and the FBI. 🙏🏻 for not just Nashville but for America.
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#buzzfeedfood #nashvillebomb #nashvilleexplosion #Manhunt #sweetpotatoes #runnyeggs #brunch #breakfast #spinchtiger #foodphoto #castironpan #lodge #eggs #paleobreakfastideas
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