Pennsylvania Dutch Baked Corn Pudding - Spinach Tiger (2024)

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This is a long post for a simple dish, Pennslyvania Dutch Corn Pudding, and I hope you stick with it and discover a special piece of culinary Americana you may not know about.

Pennsylvania Dutch Baked Corn Pudding - Spinach Tiger (1)

I grew up in Amish country in a fabulous and diverse mecca of classic comfort food. Central Pennsylvania was heavily settled by the folks who were and still are referred to as the Pennsylvania Dutch.

The word “dutch” was a corruption of the word Deutsch or German. They came either from Germany or the German speaking part of Switzerland and not from Holland. When they arrived in America they came with recipes for sausages, sauerkraut, noodles and dumplings.

Pennsylvania Dutch Baked Corn Pudding - Spinach Tiger (2)

Pennsylvania introduced them to regional foods that they welcomed into their kitchens and put their own spin to. Tomatoes, pumpkins, squash and corn were heartily embraced and mastered by the Amish and the Mennonites. As food cultures collided, a new generation of comfort food was born.

The Amish and Mennonites are referred to as the plain Pennsylvania Dutch and are most associated with dishes like corn pudding and corn pie. Baked corn pudding is generally made with eggs and milk and baked like a custard. My family always added a little cinnamon and vanilla, but still maintained a savory taste using salt and pepper.

Growing up in Pennsylvania, the Pennsylvania Dutch defined American comfort food for me. Comfort food is the food we remember with a feeling of heritage, family and warmth.

The influence of their cooking in Central Pennsylvania is so strong that on certain days of the year, every household will be cooking at least one Pennsylvania Dutch dish no matter what their ethnicity. On Fat Tuesday, everyone will eat fauschnauts, (homemade donuts) and on New Year’s Day, every household will eat pork and sauerkraut (for good luck).

One dish that is sure to be found at every Thanksgiving table is baked corn pudding.

I cannot imagine my turkey dinner without it, nestled right up against my mashed potatoes, because I like them in the same bite.

In looking through my cookbooks, I found a signed copy of Good Earth and Country Cooking, Betty Groff’s first cookbook written with Jose Wilson. Mrs. Groff was a Lancaster county culinary celebrity who ran a restaurant at Groff’s Farm. Discovered by Craig Claibourne and supported by James Beard, Betty Groff made Pennsylvania Dutch farmhouse cooking famous.

Italian hospitality is rivaled only by Pennsylvania hospitality, and I was lucky enough to get the best of both worlds. Betty’s first chapter in her first book is titled “I Cook Because I Love People.” The second chapter is titled. “A food for Every Season.” These two statements are close to my own heart and why I have that warm, near tearful feeling realizing how much this part of Americana developed my food view. If Betty Groff read my tag line, she would agree and probably share many stories about food and love.

This is an authentic Pennsylvania Dutch Baked Corn Pudding Recipe

I found a recipe for Betty’s baked corn pudding and only slightly adapted it. By the book’s cover, I didn’t know it was recipes from Lancaster County,and I thought she should have called it Pennsylvania Dutch Cooking. Eventually she did, when she wrote another book twenty years later, Betty Groff’s Pennsylvania Dutch CookbookPennsylvania Dutch Baked Corn Pudding - Spinach Tiger (3). It’s on Amazon and on the way, and I can hardly wait to bring more of Betty Groff back into my kitchen

I could go on and on about the memories I have from my own childhood eating this kind of food. Not all comfort food and farm cooking is equal. The Amish and the Mennonites were blessed enough to settle on rich farmland and they made more than the best out of it.

Betty talks about her family in the book and their palate. Even the men would come in the kitchen and by smell know if a dish needed salt. The standards were set very high and in this community food has to taste, smell and look delicious, although not foodie fancy, but amazing in its own rite.

There is nothing like the smell of baked corn pudding.

The corn pudding is baked in the oven and you’ll know when it’s done when it no longer shakes in the middle. I love to be the first one to dig in a with a big spoon and break the custard. Corn pudding never goes to waste and is always included in the next day left overs. It’s just not Thanksgiving without it.

If you are looking for the no fail, no baste turkey, I use a cheesecloth to wrap my turkey. This is a tried and true, tested recipe.

Thanksgiving is the ultimate comfort food day and one of the things I want to remain grateful for is the diversity of food I have been exposed to, and all the fabulous home cooks who have shaped who I am.

More Pennsylvania Dutch Recipes

  • Pennsylvania Dutch Onion Pie
  • Pennsylvania Dutch Pancake, Apple Dutch Baby
  • Pennsylvania Dutch Sand Tarts
  • Pennsylvania Dutch Pork and Sauerkraut

Pennsylvania Dutch Baked Corn Pudding - Spinach Tiger (6)

My Thanksgiving Tested Recipes

  • No Baste No Fail Roasted Turkey
  • Turkey Stock and Turkey Gravy
  • No Lump Perfect Mashed Potatoes
  • The Best Fluffy Southern Biscuits
  • Pumpkin Cream Tart (no egg)
  • Kale Salad with Sweet Potatoes
  • Pumpkin Pie Hand Pies
  • Cranberry Pear Cobbler
  • Sweet Potato Biscuits
  • Retro Rose’s Stove Top Candied Sweet Potatoes
  • Brussels Sprouts Apple Salad withPancetta andCorn Bread Croutons
  • Gluten Free Sweet Potato Biscuits
  • Gluten Free Sweet Potato Bread

Pennsylvania Dutch Baked Corn Pudding - Spinach Tiger (7)

Print Recipe

4.32 from 38 votes

Pennsylvania Dutch Baked Corn Pudding

A traditional recipe for Pennsylvania Dutch baked corn pudding, a must for the Thanksgiving dinner in the Amish or Mennonite home.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Side Dish

Cuisine: American

Servings: 8

Author: Angela Roberts


2015 Newest Version Corn Pudding

  • 3 cans of high quality canned corn rinsed and drained.
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper or white pepper
  • 1 1/2 tablespoons flour
  • 2 1/2 tablespoons melted butter
  • 3 eggs beaten
  • 1 cup buttermilk can use whole milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • pinch nutmeg

Original Recipes Ingredients

  • 2 cans or 2 1/2 cups canned corn, rinsed and drained
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper or white pepper
  • 1 1/2 tablespoons flour
  • 2 1/2 tablespoons melted butter
  • 3 eggs beaten
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • pinch nutmeg


NEW VERSION: Corn Pudding Instructions

  • Drain corn if canned. Thaw corn if frozen.

  • Drain corn and rinse off with cold water to get sodium off.

  • If you have a vitamix, mix one can corn until it is creamed. (optional)

  • Add in eggs , buttermilk, and all ingredients except the two cans of whole corn, until all is incorporated.

  • Pour into your baking dish. Then add in the two cans of whole corn and stir.

  • Mix ingredients in a 1 1/2 quart baking dish.

  • Bake at 350 degrees for 35-45 minutes, or when it no longer shakes in the middle, checking at 30 minutes.

Orignal Recipe Instructions

  • Spray baking dish

  • Mix all ingredients together and bake at 350 for 35-45 minutes, checking at 30 minutes, until the center is set.


After experimenting in 2015, I changed added a new version of the recipe using buttermilk and 3 cans corn (one I cream) instead of the original two cans of corn.

Either is good. Write me at if you have any questions.

Please follow me oninstagram. If you make this recipe, please tag me #spinachtiger.

If you love this recipe,please give it five stars. It means a lot. xoxo

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Pennsylvania Dutch Baked Corn Pudding - Spinach Tiger (2024)
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