This fresh spin on Pennsylvania Dutch corn pudding is soft and creamy, with just a bit of salt and pepper to balance the corn’s natural sweetness.
Processing fresh corn in a food processor yields a consistency similar to the rehydrated dried corn used in traditional Pennsylvania Dutch recipes, without the need for soaking.
Corn quickly became part of the Pennsylvania Dutch diet, and many cookbooks and magazines from the 19th century, including Phebe Earle Gibbons’ 1872 book With that in mind, I call for fresh corn in my recipe below, making this a corn pudding that takes just one hour to prepare and is much easier to shop for. I’m not veering too far from tradition, as Pennsylvania Dutch puddings do incorporate fresh corn when seasonally available. This version is similar to the one my family prepares: sweet and custardy, with a consistency that falls somewhere between pudding and quiche.
Corn Pudding Recipe Corn Pudding Recipes
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