Recipes, Summer, This Week

PA Dutch Corn Pudding

This dish is usually a Thanksgiving staple here in Lancaster Co…but because I don’t think many people have local frozen sweet corn stashed away, I’m making it this week. This makes humble sweet corn a star!

Serves 4-6 as a side

What you need: 

  • 2 cups fresh corn kernels, from two ears of corn
  • 2 eggs, lightly beaten
  • ½ tsp salt
  • ½ tsp Chipotle Honey Spice Blend
  • Dash of pepper
  • 1 Tablespoon sugar
  • 2 Tablespoons butter, melted
  • 1 Tablespoon flour
  • 1 cup milk

Heat oven to 350 F

Combine corn, spices, sugar, flour and melted butter. Add beaten eggs and milk, stir to combine. Pour into a small baking dish and bake for about 35-40 minutes, until the top is golden and firm with a slight wiggle.