'Amish Golden Delight' is what we’ve started calling this. It’s always the first thing gone at every family gathering!

There's something inherently comforting about a dish that not only reminds you of childhood holidays but also brings a touch of simplicity to your current busy week. Amish Sweet Corn Pudding is one such dish. This creamy, sweet delight has roots in traditional Amish and Mennonite cooking, known for using simple, wholesome ingredients that make you feel right at home. This pudding is perfect for the fall and winter months when you crave something warm and satisfying, yet easy to prep and cook while you're managing a hectic work schedule.

This sweet corn pudding pairs beautifully with a hearty main course. Consider serving it alongside roast chicken or turkey, perhaps as part of a cozy Sunday dinner. For a lighter meal, it’s equally delightful with a fresh green salad and some buttery dinner rolls. The sweetness and creaminess of the pudding complement savory dishes wonderfully, making it a versatile side for any meal.

Servings: 6

2 cups frozen corn, thawed
1 can (14.75 ounces) cream-style corn
2 large eggs, beaten
1 cup milk
1/2 cup butter, melted
1 tablespoon sugar
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Lightly grease the inside of your slow cooker.

In a large bowl, mix together the thawed frozen corn, cream-style corn, beaten eggs, milk, and melted butter until well combined.

Stir in the sugar, cornmeal, flour, baking powder, and salt, mixing until you have a smooth batter.

Pour the mixture into the prepared slow cooker.

Cover and cook on high for 2-3 hours, or until the pudding is set and a knife inserted in the center comes out clean.

Serve warm and enjoy the creamy sweetness!

To add a bit of spice, try stirring in a teaspoon of ground nutmeg or cinnamon into the batter. For a little kick, some diced jalapenos can give a pleasant contrast to the sweetness. And if you're a cheese lover, sprinkle some shredded cheddar on top during the last 30 minutes of cooking. This dish also adapts well to a holiday variant with a handful of dried cranberries mixed in for a seasonal touch. As a bonus tip, prepare all your ingredients the night before and store them in the fridge, making the morning prep a breeze.