Amish Corn Pudding Recipe 45 Food

AMISH BAKED CORN

Steps:

• Beat eggs into milk.
• Combine corn eggs, milk, seasonings and 2 tbs melted butter.
• Pour into casserole dish.
• Mix remaining butter and bread crumbs and sprinkle on top.
• Bake 350 degrees for 40 minutes

BAKED CORN PUDDING

Steps:

• Special equipment: 8 by 8-inch casserole
• Preheat oven to 325 degrees F.
• In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes.

PENNSYLVANIA DUTCH BAKED CORN PUDDING

Steps:

• Drain corn if canned. Thaw corn if frozen.
• Drain corn and rinse off with cold water to get sodium off.
• If you have a vitamix, mix one can corn until it is creamed. (optional)
• Add in eggs , buttermilk, and all ingredients except the two cans of whole corn, until all is incorporated.
• Pour into your baking dish. Then add in the two cans of whole corn and stir.
• Mix ingredients in a 1 1/2 quart baking dish.
• Bake at 350 degrees for 35-45 minutes, or when it no longer shakes in the middle, checking at 30 minutes.
• Spray baking dish
• Mix all ingredients together and bake at 350 for 35-45 minutes, checking at 30 minutes, until the center is set.

AMISH CORN PUDDING

Steps:

• Preheat oven to 350.
• Butter a 1 1/2 quart souffle or round baking dish and place in the oven (If doubling the recipe, use a 2 1/2 quart dish).
• 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.
• Dot with the butter and sprinkle with the paprika.
• Bake, uncovered, for 40 minutes or until set.
• Let stand for 10 minutes, then sprinkle with the chopped parsley.

CORN PUDDING

Steps:

• Combine sugar, flour, baking powder and salt.
• Whisk together eggs, cream, and butter.
• Gradually add sugar mixture, whisking until smooth; stir in corn.
• Pour into a lightly greased oblong baking dish.
• Bake at 350 degrees for 45-60 minutes OR until golden brown and set.
• Let stand 5 minutes.

AMISH CORN PUDDING RECIPE - (4/5)

Steps:

• 1. Preheat over to 350. Butter 2 1/2 quart casserole dish; place in oven. 2. In a large bowl, with an electric mixer on high, beat eggs, flour, sugar, and pepper until smooth. Stin in milk, creamed corn, and corn. Pour into hot dish. 3. Dot with butter ad sprinkle with paprika. 4. Bake, uncovered, for 75 minutes or until set. Let stand 10 minutes.

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

AMISH WOODFORD PUDDING

Steps:

• Preheat the oven to 325*. cream the butter and sugar for 7 minutes in a stand mixer bowl on medium.
• Add the eggs, one at a time, blending well.
• After each addition, then blend in the jam.
• Add the baking soda to the sour milk and stir, then add to the egg mixture and blend well. In small bowl,whisk together the flour, cinnamon, nutmeg and salt.
• Add the flour mixture to the egg mixture and combine until all the ingredients are just blended.
• Pour the batter into a greased 8x8" pan and bake for 45 minutes -- or the top of cake is golden brown and springs back when touched with your finger.
• Remove from the oven and cool on wire rack. Prepare the saue; in a medium saucepan, melt the butter over medium heat.
• Add the sugars and cream and bring to a boil, stirring frequently.
• Boil and stir for 1 minute. cool slightly, then stir in the vanilla and salt.
• To serve, cut the pudding into squares and serve with the hot sauce.