Rooted in simplicity and tradition, Amish Corn and Cheese Pudding is the kind of dish that feels like it belongs at the center of a well-worn farmhouse table. Rich, creamy, and gently sweet, this old-fashioned recipe reflects the Amish approach to cooking—using humble ingredients to create food that is filling, nourishing, and deeply satisfying.
Somewhere between a savory custard and a soft casserole, this pudding is often served as a side dish, but it’s hearty enough to stand on its own. It’s especially popular at family gatherings, potlucks, and holiday meals where comfort matters more than complexity.
What Makes Amish Corn and Cheese Pudding Special
Unlike cornbread or corn casserole, Amish corn and cheese pudding is softer and more custard-like. The corn provides natural sweetness and texture, while eggs, milk, and cheese create a silky base that bakes into a tender, spoonable dish. It’s not overly seasoned—letting the corn and dairy flavors shine is part of its charm.
This recipe also bridges the gap between sweet and savory, making it versatile enough to pair with roasted meats, ham, or even breakfast dishes.
Ingredients You’ll Need
-
2 cups whole-kernel corn (fresh, frozen, or canned and drained)
-
1 cup creamed corn
-
1 cup shredded cheddar cheese
-
2 large eggs
-
1 cup whole milk or half-and-half
-
2 tablespoons melted butter
-
2 tablespoons sugar
-
1 tablespoon all-purpose flour
-
½ teaspoon salt
-
¼ teaspoon black pepper
How to Make Amish Corn and Cheese Pudding
Please Head On keep on Reading (>)
