Gluten-Free Corn Pudding

Gluten-Free Corn Pudding

from glutenfreeeasily.com
35 min

Corn pudding is a classic dish and gluten-free Corn Pudding is super easy to make. Many recipes are naturally gluten free because they use thickeners like cornstarch. I actually use a little gluten-free flour mix in my recipe.

Ingredients

  • one 15 ½-ounce can of white shoepeg corn (or very sweet yellow corn), drained, or equivalent amount of frozen or fresh corn kernels, perhaps cooked at least partially and drained
  • 2 eggs
  • ½ cup milk (dairy or non-dairy)
  • 1 teaspoon of vanilla extract
  • 1/3 to 1/2 cup granulated sugar (or light brown sugar; see notes)
  • 2 tbsp gluten-free flour mix (I used my Two-Ingredient Gluten-Free Flour Mix)
  • 1 to 2 tbsp butter (dairy or non-dairy; see notes)

Directions

  1. 1

    Preheat oven to 400 degrees Fahrenheit.

  2. 2

    Beat eggs with milk. Add sugar, flour, and vanilla; mix well. (Use a whisk if necessary to break up any lumps of flour that form.)

  3. 3

    Stir in corn.

  4. 4

    Pour all into greased baking dish. (I used a Pyrex 1.6 qt oval baking dish as shown in photos but any 8 x 8 or 9 x 9 baking dish should also work. Baking time may need to be longer if those dishes are used.)

  5. 5

    Top with butter pieces.

  6. 6

    Bake for 10 minutes. Stir. (Note that outer edges will already be firming up, so just stir the melted butter into most of the pudding; do not disturb edges.)

  7. 7

    Bake about 20 - 25 minutes longer or until browned on top and the dish is pudding consistency and set.