PA Dutch Baked Corn Pudding Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cans - Creamed Corn
  • 1/2 cups - Frozen Corn
  • 1 sticks - Butter, melted
  • 3 - Eggs, beaten
  • 3 tablespoons - Sugar
  • 1 cups - Milk
  • 1 1/2 tablespoons - Flour
  • 1 1/4 teaspoons - Vanilla
  • 1 dashes - Cinnamon
  • 1 pinchs - Nutmeg
  • 1/4 teaspoons - Salt
  • Directions:

    Preheat oven to 350 degrees.

    In a bowl melt butter; set aside to cool slightly. In a large mixing bowl beat together eggs. Add corn (with liquid), creamed corn, flour, cinnamon, nutmeg and sugar to eggs. Mix well. Add cooled melted butter to corn mixture and mix well. Add vanilla extract to mixture (make sure this is done last).

    Pour corn mixture into a greased casserole dish. Bake at 350 degrees until golden brown and the center is not liquidy.

    Brief Description

    Growing up in Pennsylvania, the Pennsylvania Dutch defined American comfort food for me in many ways. Baked corn pudding is generally made with eggs and milk and baked like a custard.

    Main Ingredient:


    Category:  Side dishes

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 35 min

    Posted By:


    Posted On:

    June 11, 2014

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