Amish Corn Pudding Recipes

AMISH VANILLA CORNSTARCH PUDDING

Steps:

• Pour 4 quart of milk into a large pot. Place on the stovetop over medium-low heat. Sprinkle sugar and salt over the top. Do not stir. Heat to boiling.
• Whisk together the eggs and cornstarch. Add 1 c. of milk and whisk until smooth and creamy.
• In a cup or small bowl, mix gelatin and cold water. Set aside.
• Once your milk is getting hot, you will want to keep your eye on it, because when it comes to the boiling point it will begin to rise. When the milk begins to rise, turn off the burner and slowly pour in your egg/cornstarch mixture, whisking as you are pouring.
• Remove from the burner and add the gelatin mixture, butter, and vanilla. Whisk until the gelatin is dissolved and the pudding is creamy-looking.
• Cool. To avoid having a skin form on the top, place a piece of plastic wrap on top of the pudding.
• Cool completely and add cool whip or whipped cream, if desired. It makes it more creamy.

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.

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.