Pennsylvania Dutch Corn Pudding
Creamy and sweet Pennsylvania Dutch Corn Pudding features tender corn and a custard-like texture, perfect as a comforting side dish for family gatherings or holiday meals.
Ingredients
Instructions
- Mix the cream-style corn, corn meal, flour, baking powder, salt, and sugar in a bowl.
- In a separate container, add eggs to the milk and whisk together.
- Combine the liquid mixture with the corn mixture and pour into a greased casserole dish.
- Dot the top with butter or margarine.
- Bake uncovered at 400°F (200°C) for 45 to 50 minutes until golden brown and set.
Tips & Substitutions
For a creamier texture, consider adding a cup of sour cream or Greek yogurt to the mixture. If you’re out of corn meal, finely ground oats can serve as a substitute. Be sure to whisk the eggs thoroughly into the milk to avoid clumping. For additional flavor, mix in some chopped green onions or herbs. This dish also works great as a side for protein-heavy meals.
Serving Suggestions
Serve warm as a comforting side dish alongside roasted meats, especially fried chicken or pork. It pairs beautifully with September Salad for a refreshing contrast. You can also sprinkle some fresh herbs on top for added color and flavor. For a heartier meal, consider serving it with a side of Ruffins Fish.
Storage & Reheating
Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or warm the entire dish in a preheated oven at 350°F (175°C) until heated through. Cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pennsylvania Dutch Corn Pudding contains roughly 618 calories, with 6g protein, 74g carbohydrates, and 33g fat. It is an excellent source of calcium (34% of the Daily Value), iron (32% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1336mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the corn pudding mixture a day ahead and store it in the refrigerator. When ready to bake, pour it into a greased dish and bake as directed. This allows the flavors to meld and makes for a convenient option for gatherings.
What can I use instead of cream-style corn?
If you don't have cream-style corn, you can blend whole canned corn with a bit of milk to achieve a similar texture. Alternatively, use fresh corn kernels cooked down with a little cream to mimic that creamy consistency in the dish.
Can I add other ingredients to this corn pudding?
Absolutely! Feel free to customize your corn pudding by adding in shredded cheese, diced bell peppers, or cooked bacon for added flavor. Keep in mind that if adding wet ingredients, you may need to adjust the milk quantity to maintain the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).