Years ago we lived in a small town in central Pennsylvania. We lived near several Amish communities and used to frequent an Amish restaurant. It was there that we first tasted corn pudding. It changed my life. I had never tasted anything like it. I needed to figure out how to make it! But this was long before the internet so my search for a recipe was fruitless.
Years later while living in Michigan I came across this in a women’s magazine in a doctor’s office. I am ashamed to say that I carefully ripped it out. In my defense we did not have phones with cameras in those days! I had been looking for it forever and there it was FOR ME!
I cannot explain to you how delicious it is. Every time I make it I am once again surprised how good it is.
This may well be my family’s all time favorite side dish! An absolute MUST for Thanksgiving.
A close contender is Stuffed Acorn Squash. You decide. We need BOTH.
Autumn Squash Casserole – Most Delicious Life | Sharing Generations of Family and Fun
Preheat oven to 325 degrees. In a medium bowl, mix butter with flour, sugar and salt. Using a fork works well for me.
Mix in milk and eggs.
Mixture may be a little lumpy.
Roughly chop corn kernels with knife or chopper. If using frozen corn, thaw before chopping.
Mix egg mixture into corn.
Pour into buttered baking dish or ramekins.
Place larger pan into oven, pour in 2-3 cups of boiling water.
Carefully place corn pudding into water bath.
Bake for 30 minutes. Gently stir, scraping sides.
Bake for 50-60 minutes. Ramekins will be done in 30-35.
*I have skipped the water bath before. Just be sure to stir well midway. The edges will be a little crisper, still delicious.
ABSOLUTELY DELICIOUS!!!
Corn Pudding
Ingredients
- 6 Tablespoon softened butter
- 4 Tablespoon flour
- 4 Tablespoon sugar
- 2 teaspoon salt
- 6 large eggs
- 3½ cup milk 2 % or whole
- 4 cups fresh or frozen corn kernels thawed and roughly chopped
Instructions
- Preheat oven to 325 degrees.
- Butter a 9×13 inch or 2 quart baking dish. *Or butter 12 small ramekins.
- Mix butter, flour, sugar and salt with a fork.
- Whisk in eggs and milk. Stir in corn.
- Pour into prepared 2 quart baking dish.
- Bake in water bath by pouring ¼-½ inch hot water into large pan and setting baking dish or ramekins in water. Place in preheated oven.
- Bake for 50-60 minutes. Check for doneness by poking a sharp knife into the center of pudding. The knife should come out clean. **Ramekins will take only 30-35 minutes to cook.
- Cool 10 minutes and serve!