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 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8
Author: Angela Roberts
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
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
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.