Details
RECIPE RATING
John Cope’s Corn Pudding
A rich, creamy baked corn casserole featuring sweet corn, eggs, milk, and seasonings, creating a soft, custard-like texture.
Course
Side Dish
CUISINE
American / Pennsylvania Dutch
Estimated Time
80 Minutes
Course
Side Dish
CUISINE
American / Pennsylvania Dutch
Estimated Time
80 Minutes
INSTRUCTIONS
- Preheat oven to 375 degrees. Using a blender or food processor, chop the dried corn until finely ground.
- In a large mixing bowl, combine the ground corn, milk, butter, salt, sugar and eggs. Mix well.
- Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake until set and golden brown on top, about 1 hour. Serve hot.
Equipment
- Mixing bowls
- Whisk
- Measuring cups/spoons
- 2-quart baking dish
- Oven
Ingredients
- 1 7.5-ounce package John Cope’s Toasted Dried Sweet Corn
- 5 cups milk
- 3 ½ tablespoons melted butter, plus additional for the baking dish
- 1 teaspoon salt or to taste
- 1 tablespoon sugar
- 4 eggs, beaten until well blended