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Amish Corn Pudding

Western.Chefs's picture
Ingredients
  Eggs 3 Large
  All purpose flour 2 Tablespoon
  Sugar 2 Tablespoon
  Black pepper 1⁄2 Teaspoon
  Low fat milk 1⁄3 Cup (5.33 tbs) (1% Milk Fat)
  No salt added cream style corn 16 1⁄2 Ounce (1 Can)
  Corn kernels 1 Cup (16 tbs)
  Unsalted butter/Margarine 1 Tablespoon
  Paprika 1⁄4 Teaspoon
  Minced parsley 2 Tablespoon
Directions

1. Preheat the oven to 350°F. Butter a 1 1/2-quart souffle or round baking dish; place in the oven. (If doubling the, use a 2 1/2-quart dish.)
2. Meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth. Stir in the milk, creamed corn, and corn kernels and pour into the hot dish.
3. Dot with the butter and sprinkle with the paprika. Bake, uncovered, for 40 minutes or until set. Let stand for 10 minutes, then serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Corn
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
6

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