Amish Corn Pudding

Amish Corn PuddingUPDATE: winter sucks. The cold is back full force and there’s no relief in sight. So obviously, I’m not leaving the house if I don’t have to. And here’s where that whole bees/chickens/garden/freezer thing comes in handy. If you dig around long enough, you’ll probably be able to come up with something fabulous to make for dinner. And if you’re anything like me, doing so will make you feel like a genius-kitchen-superhero.

So yesterday, after spending the day shivering (despite being wrapped up in a blanket), I was craving comfort food big time, but was not looking forward to warming up the car. And then I found sweet corn in the freezer.

Amish Corn PuddingAnd the day was saved! I found the recipe for this dish a few years ago in the Farmhouse Cookbook by Susan Herrmann Loomis. It has all the comfort of scalloped corn, but none of the pre-packaged, over-processed stuff that you have to drive to grocery store to get. No canned creamed corn. No corn muffin mix. No saltines. Just basic ingredients, all of which we regularly have on hand.

Amish Corn PuddingThis dish also is fast and easy to make. Start out by chopping up a few scallions if you have them, or just some sweet onion would work too.

Amish Corn PuddingAdd a little bit of melted butter to a saucepan, and toss in the scallions. Sauté for a few minutes until the veggies start to sweat.

Amish Corn PuddingThaw your sweet corn, and pitch that into the saucepan as well.

Amish Corn PuddingIf your corn, like mine, produced a lot of liquid when it thawed, you may want to cook that down a bit. Once you’ve done that, take the pan off the heat and allow the ingredients to cool for a bit.

Amish Corn PuddingMeanwhile, combine the eggs and 1 cup of milk.

Amish Corn PuddingCombine the remaining ½ cup of milk with the flour, and whisk until thoroughly combined. Then just set that aside for a sec.

Amish Corn PuddingAdd the salt, pepper, remaining butter, and honey to the egg mixture.

Amish Corn PuddingThen pour in the flour/milk combo.

Amish Corn PuddingAnd then finally, add the cooled corn and scallions.

Amish Corn PuddingSpray or brush a 1½ or 2 quart casserole dish with a little bit of oil.

Amish Corn PuddingAnd then pour everything into the prepared casserole dish

Amish Corn PuddingThe original recipe calls for sprinkling the top with nutmeg, but, as you know, I fear nutmeg. So I opted for paprika instead.

Amish Corn PuddingToss that into the oven and bake until set, about 50 minutes. It might still be kinda jiggly, but definitely not liquid.

Amish Corn PuddingThen scoop it up and chow down. It’s a great side dish for other winter comfort foods, like mashed potatoes or maybe a meatloaf. Or what the heck, I had some leftovers for breakfast and it was still terrific. And I still haven’t left the house! Now I’m going to go get back under that blanket.


Amish Corn Pudding
Adapted from Susan Herrmann Loomis, The FarmHouse Cookbook
  • 2 tablespoons butter, melted, divided
  • 2-3 scallions (about ¼ cup), sliced
  • 4 cups sweet corn, fresh or frozen
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk, divided
  • 4 large eggs
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon honey
  • ¼ teaspoon paprika or nutmeg
  1. Preheat oven to 375 degrees. Spray or brush a 1½ or 2 quart baking dish with cooking oil.
  2. Slice scallions. Melt butter in microwave. Add one tablespoon melted butter to small skillet or saucepan. (You could also melt the butter in the saucepan). Add scallions and sauté until translucent and softened.
  3. Thaw corn or cut fresh kernels from cob. Add corn to sauté pan and reduce any liquid. Remove from heat and allow to cool somewhat.
  4. Combine the eggs and 1 cup of milk in a mixing bowl. Combine remaining ½ cup of milk with flour and whisk until thoroughly combined. Set milk/flour mixture aside.
  5. Add salt, pepper, remaining butter, and honey to egg mixture. Then add milk/flour mixture. Whisk to combine. Add cooled corn mixture to mixing bowl with egg mixture.
  6. Pour contents of mixing bowl into prepared baking dish. Sprinkle paprika or nutmeg over the top. Bake 50-60 minutes. Pudding will be somewhat jiggly, but thoroughly set when cooked. Remove from oven and serve.


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