Gluten-Free Corn Pudding
I’ve been tweaking, experimenting, tweaking, planning, and re-tweaking favorite and new recipes for the upcoming holidays. In our family, real joy is found around the dining room table (holidays, special days, any days….), so I put the utmost thought and planning into the food we’ll be gathered around.
Like most families, we have our traditional favorites that make their appearance on their perspective holidays, but I also love to try new dishes and desserts to keep my adored ones on their adorable toes. I’ve been experimenting with corn pudding the past few months because everyone loves corn and, let’s face it, it’s a must-have for Thanksgiving.
Before I had to give up wheat and gluten, my go to corn pudding called for a box of Jiffy Cornbread Mix (recipe). I’ve been trying since to come up with a recipe to rival that delicious recipe. The one below is as delicious, it’s just different, you know?
I’ll post future corn pudding recipes as well as other side-dish, bread (gluten-free, of course) and desserts here on the food blog in the coming weeks.
After all, Thanksgiving and Christmas will be here before we know it!
Gluten-Free Corn Pudding
Ingredients
- 2 Cups Corn (canned, drained or frozen, thawed)
- 4 TBS Gluten-Free Flour (or All Purpose, if not going the gluten-free route)
- 1 TBS Butter, melted
- 3 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 Eggs, Well Beaten
- 2 Cups Whole Milk
- Paprika (optional)
Instructions
- Mix the corn, flour, salt, pepper, and sugar together in a medium bowl. Be sure the clumps of flour dissolve into the mixture.
- Combine the well-beaten eggs, melted butter, and milk in a separate bowl. Stir well.
- Combine both of these mixtures together and pour into a butter-greased baking dish.
- Bake at 350 degrees for one hour. During the first 30 minutes, stir the mixture a few times - being sure to stir upward from the bottom. You want to be sure to incorporate all of the pudding together so it doesn't over-brown on the bottom. Using a wooden spoon is best.
- The pudding is usually ready after cooking for 1 hour, even. To check, use the knife inserted in the middle trick - when it comes out clean, it's ready to come out of the oven.
- Optional: Dust the top with a little paprika.
