Amish Corn Pudding

Yield: 4 servings
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  • 3 larges Eggs
  • 2 tablespoons All-purpose flour
  • 2 tablespoons Sugar
  • teaspoon Black pepper
  • cup 1% milk, low-fat
  • 1 can Creamed corn, no salt
  • Added (16 1/2 oz)
  • 1 cup Corn kernels
  • 1 tablespoon Unsalted butter or margarine
  • teaspoon Paprika
  • 2 tablespoons Parsley; minced


  1. Preheat the oven to 350 F. Butter a 1 1/2-Qt souffle or round baking dish; place in the oven. (If doubling this recipe, use a 2 1/2-Qt 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 mins or until set. Let stand 10 mins, then sprinkle with chopped parsley. Makes 4 servings. VARIATION: Tex-Mex Corn
December 2010

This recipe is a personal recipe added by Mommashaw and has not been tested or endorsed by MyRecipes.

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