Corn Pudding
A delicious traditional Dutch Pennsylvania side dish. Perfect for Thanksgiving dinner. @mostdeliciouslife.com
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 9x13 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!
Notes
*I doubled recipe for a larger casserole dish.