Name: Amish-style corn pudding
Cuisine: cuisine
Ingredients: 450 gr. creamed corn *; 350 gr. canned corn; 2 XL eggs; 175 ml. evaporated milk; 4 tablespoons of melted butter; 2 tablespoons chopped onion; 2 cups crushed crakers; 1 cup of grated cheese melting; pepper; shawl; 300 gr. canned corn; 2 tablespoons of butter; 200 ml. evaporated milk; 1 teaspoon of cornstarch; a splash of water; pepper; shawl

The traditional lifestyle of the Amish, completely separated from comforts and technologies, is not only perceived in his way of understanding human relationships or in clothing. This people that lives in North America practices an artisan and ecological cuisine in which supermarket products are avoided as much as possible. Its Swiss origin is also seen in Amish recipes. We are going to delight you with a dish that adopts a very American ingredient, corn. But We are not going to waste much time with the dish, so we will resort to the preserves and the electric oven.

Amish-style corn pudding

Print recipe

Amish-style homemade corn pudding recipe. Do you dare to try it? It's great

Ángela

Kitchen: cuisine
Recipe type: dessert

Total time:

Ingredients

450 gr. creamed corn *
350 gr. canned corn
2 XL eggs
175 ml. evaporated milk
4 tablespoons of melted butter
2 tablespoons chopped onion
2 cups crushed crakers
1 cup of grated cheese melting
pepper
shawl

To make the creamed corn:

300 gr. canned corn
2 tablespoons of butter
200 ml. evaporated milk
1 teaspoon of cornstarch
a splash of water
pepper
shawl

Preparation

We start by preparing the creamed corn. Drain the corn very well in a colander and rinse it with cold water. We dry well. In a deep frying pan with a couple of tablespoons of butter, sauté the corn for a few minutes until it is tender and takes on a more intense color. Season with salt and pepper and add the evaporated milk. Cook for a few minutes until the milk reduces. Mix a teaspoon of cornstarch in a little water and pour it into the pan. Let thicken again. We can leave this cream as it is or pass it through the Chinese.
We drain the other can of corn and reserve. Lightly beat the eggs in a large bowl and add the drained corn, the previously prepared cream, the evaporated milk, the melted butter, the finely chopped onion, salt and pepper to taste.
Crush the crakers coarsely and mix them with the cheese. Add both ingredients to the previous corn preparation. Place this mixture in a buttered baking pan.
We cook the pudding in a preheated oven at about 165 degrees for almost 1 hour or until it sets and the surface acquires a nice golden color.

Recipe translated and adapted from kitchegypsies

Recetín

Amish-style corn pudding