Pennsylvania Dutch Corn Pudding

Name: Pennsylvania Dutch Corn Pudding
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 to 6
Ingredients: 1 tablespoon unsalted butter, melted, plus more for greasing; 2 1/4 cups corn kernels from 3 to 4 large ears of corn, see notes; 1 tablespoon cornstarch; 2 teaspoons granulated sugar; 1 1/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/4 teaspoon freshly ground black pepper; 2 large eggs; 1 cup whole milk

1h 20m

Pennsylvania Dutch Corn Pudding

Prep10 min

Cook1h

Additional10 min

Total1h 20m

Serious Eats

Ingredients

1 tablespoon unsalted butter, melted, plus more for greasing
2 1/4 cups corn kernels from 3 to 4 large ears of corn, see notes
1 tablespoon cornstarch
2 teaspoons granulated sugar
1 1/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
1/4 teaspoon freshly ground black pepper
2 large eggs
1 cup whole milk

Instructions

4 steps

Adjust oven rack to middle position and preheat oven to 350°F (175°C). Generously butter a 7-inch round or a 8- by 8-inch baking dish.

In the bowl of a food processor, pulse corn kernels until thick, creamy, and some kernels are still visible, about 20 seconds. Set aside.

In a medium bowl, whisk cornstarch, granulated sugar, salt, and pepper to combine. Add eggs, followed by the corn, milk, and melted butter, whisking until well combined. Pour into prepared baking dish.

Bake, uncovered, until edges are golden brown and the center no longer jiggles, 50 to 60 minutes. Remove corn pudding from oven and allow to rest 10 minutes, or until cool enough to eat. Serve immediately.

50 min

Progress

0 / 4 steps