May be an image of shepherd's pie

Here’s a full article in the style you’ve been requesting, written as a unique piece:

This Amish Concoction Is a Thanksgiving Must-Have That Disappears as Quickly as It Cooks!

Thanksgiving dinner has its timeless classics—roast turkey, cranberry sauce, buttery mashed potatoes—but every family has that one special side dish that becomes the true star of the table. For the Amish, one such dish is a simple, hearty, and comforting recipe that perfectly captures their tradition of wholesome, filling food: Amish Corn Pudding.

This rich, custard-like dish combines sweet corn with eggs, milk, butter, and a touch of sugar to create a side so addictive that it vanishes from the serving dish before you even sit down for seconds. It’s creamy, slightly sweet, and just savory enough to balance out the heavier Thanksgiving fare.

Here’s how you can make this Amish classic at home, step by step.

Ingredients You’ll Need

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
2 large eggs
½ cup milk
½ cup sour cream
1 stick (½ cup) unsalted butter, melted
1 box (8.5 oz) cornbread mix (such as Jiffy)
2 tablespoons sugar (optional, for a sweeter version)
½ teaspoon salt
¼ teaspoon black pepper

Step-by-Step Method

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish (or a deep casserole dish) with butter or nonstick spray. This ensures your pudding will release easily after baking.