Creamy Amish Baked Corn Pudding with Fresh Herbs

Name: Amish Baked Corn Pudding With Butter and Fresh Herbs
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 side-dish servings
Cuisine: International
Ingredients: 1 teaspoon unsalted butter, softened, for greasing; 4 cups sweet corn kernels (600 g), cut from fresh ears or thawed from frozen; 3 tablespoons all-purpose flour (24 g); 1 cup whole milk (240 ml), divided; 4 large eggs; 1/2 cup heavy cream (120 ml); 4 tablespoons unsalted butter (57 g), melted and cooled until just warm; 3/4 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons finely chopped fresh chives, with 1 teaspoon reserved for garnish

Imperial October 14, 2026October 14, 2026

Quick Recipe Version (TL;DR)

Amish Baked Corn Pudding with Butter and Fresh Herbs is a comforting, spoonable side dish with sweet corn, a rich buttery custard, and a lightly golden top.

Yield: 8 side-dish servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes, including 10 minutes of resting time

Quick Ingredients

4 cups sweet corn kernels, fresh or thawed frozen (600 g)
4 large eggs
1 cup whole milk (240 ml)
1/2 cup heavy cream (120 ml)
4 tablespoons unsalted butter, melted and slightly cooled (57 g), plus 1 teaspoon for greasing
3 tablespoons all-purpose flour (24 g)
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh chives, divided

Do This

1. Heat the oven to 350°F (175°C). Butter an 8-inch square, 2-quart baking dish.
2. Prepare the corn. If using frozen corn, thaw completely and pat dry. Reserve 1 teaspoon of the chopped chives for serving.
3. Whisk the flour with 1/4 cup of the milk until smooth, then whisk in the remaining milk, eggs, cream, melted butter, salt, and pepper.
4. Fold in the corn and remaining chives, then pour into the prepared dish.
5. Bake for about 55 minutes, checking at 50 minutes, until lightly golden and softly set. The center should reach 160–165°F (71–74°C).
6. Rest for 10 minutes, scatter with the reserved chives, and serve warm with a large spoon.

Why You’ll Love This Recipe

A welcome change from ordinary corn: Sweet kernels are tucked into a creamy, tender custard rather than served on their own.
Rich without being heavy-handed: Butter, whole milk, and cream provide plenty of flavor without cheese or added sugar.
Simple farmhouse comfort: This Amish-inspired side uses familiar ingredients and one baking dish.
Easy to pair: Serve it with roast chicken, baked ham, pork chops, or a hearty vegetable supper.

Grocery List

Produce: Sweet corn, enough for 4 cups of kernels, and 1 small bunch fresh chives. A 600 g bag of frozen sweet corn also works.
Dairy: Whole milk, heavy cream, unsalted butter, and 4 large eggs.
Pantry: All-purpose flour, fine sea salt, and black pepper.

Full Ingredients

For the Baking Dish

1 teaspoon unsalted butter, softened, for greasing

For the Corn Custard

4 cups sweet corn kernels (600 g), cut from fresh ears or thawed from frozen
3 tablespoons all-purpose flour (24 g)
1 cup whole milk (240 ml), divided
4 large eggs
1/2 cup heavy cream (120 ml)
4 tablespoons unsalted butter (57 g), melted and cooled until just warm
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh chives, with 1 teaspoon reserved for garnish

Creamy Amish Baked Corn Pudding with Fresh Herbs – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and butter the dish

Preheat the oven to 350°F (175°C) with a rack in the center. Grease the bottom and sides of an 8-inch square baking dish with a 2-quart capacity using 1 teaspoon softened butter. A ceramic or glass dish works especially well for this gently baked custard.

Step 2: Prepare the corn and chives

If using fresh corn, cut the kernels from the cobs and measure 4 cups; there is no need to cook them first. If using frozen corn, thaw it completely, drain away any liquid, and pat the kernels dry with a clean kitchen towel. Excess water can make the pudding loose.

Finely chop the chives. Set aside 1 teaspoon for the finishing garnish and keep the rest for the custard.

Step 3: Make a smooth custard base

In a large mixing bowl, whisk the flour with 1/4 cup of the milk until smooth and free of lumps. Gradually whisk in the remaining 3/4 cup milk, followed by the eggs and heavy cream.

Slowly whisk in the melted, slightly cooled butter, then add the salt and black pepper. Mix just until everything is evenly combined; there is no need to whip air into the eggs.

Step 4: Fold in the corn and herbs

Using a spatula or large spoon, fold the corn and the chives intended for the custard into the egg mixture. Pour everything into the buttered baking dish and gently spread the kernels into an even layer. The mixture will look quite loose before baking, which is normal.

Step 5: Bake until golden and softly set

Bake uncovered for about 55 minutes, beginning to check at 50 minutes. The edges should be set, the top lightly golden, and the center should give a small, gentle wobble when you carefully nudge the dish. It should not ripple like liquid.

For the most reliable check, insert an instant-read thermometer into the center without touching the bottom of the dish. Look for 160–165°F (71–74°C). If the center is not ready, continue baking in 5-minute increments. If the top is browning too quickly, loosely cover it with foil.

Step 6: Rest, garnish, and serve

Set the dish on a heatproof surface and let the pudding rest for 10 minutes. This gives the custard time to settle while keeping the center soft and creamy.

Scatter the reserved chives over the top and serve warm, scooping generous portions with a large spoon. This is a tender corn pudding, not a firm casserole meant to be cut into neat squares.

Pro Tips

Choose sweet corn you enjoy eating: Its flavor is the star of the dish. Fresh summer corn is wonderful, but good-quality frozen corn works year-round.
Keep the butter warm, not hot: Very hot butter can cook little bits of egg as you whisk it into the custard.
Use the right-sized dish: A much wider dish makes a thinner pudding that cooks faster and can dry out around the edges.
Do not chase a deeply browned top: A light golden finish is enough. Baking until the center is completely firm can make the custard rubbery.
Expect a moist spoonful: The finished pudding should hold together gently while remaining creamy between the corn kernels.

Variations

Rustic cornmeal version: Replace the flour with 3 tablespoons finely ground yellow cornmeal (30 g). Let the assembled mixture stand for 10 minutes before baking. The texture will be slightly more rustic and less silky.
Different fresh herbs: Replace 1 tablespoon of the chives with 1 tablespoon finely chopped flat-leaf parsley, or add 1 teaspoon fresh thyme leaves alongside the chives.
Canned-corn shortcut: Use 4 cups well-drained whole-kernel canned corn (approximately 600 g drained). Choose no-salt-added corn to keep the seasoning closest to the original recipe. Do not substitute creamed corn.

Storage & Make-Ahead

Storage: Refrigerate leftovers in a covered container within 2 hours of baking and use within 3–4 days. The pudding will become firmer when chilled but softens again when reheated.

Reheating: Place an individual serving in a microwave-safe dish, cover loosely, and heat for 60–90 seconds. Continue in 30-second intervals until the center reaches 165°F (74°C). To reheat a larger amount, cover the baking dish with foil and warm at 325°F (165°C), checking after 25 minutes and continuing until the center reaches 165°F.

Make-ahead: Prepare the corn and chives up to 1 day ahead and refrigerate them separately. For the creamiest result, mix and bake the custard shortly before serving. You can also bake the pudding 1 day ahead, refrigerate it promptly, and reheat as directed, though the texture will be slightly firmer. Freezing is not recommended because the custard can become watery after thawing.

Nutrition (per serving)

Estimated for 1 of 8 servings, using fresh corn and including the butter used to grease the dish.