Corn pudding is one of those timeless dishes that brings back fond memories of family gatherings and holiday feasts. This gluten-free version keeps the heart and soul of the classic recipe, ensuring everyone at your table can enjoy its creamy, sweet goodness.
Corn Pudding
Servings: 8 Servings
Ingredients
- 4 large eggs lightly beaten
- 1/3 cup butter melted and cooled
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1/4 cup gluten-free flour
- 1 (15.25 oz) can whole kernel corn drained
- 2 (14.75 oz) cans cream-style corn
Instructions
- Preheat the oven to 400 degrees. Grease an 8 x 8 (2 quart) casserole dish.
- Beat the eggs in a bowl. Add the gluten-free flour and continue to whisk until there are no lumps.
- Whisk in the milk, melted butter and sugar.
- Stir in the corn until fully incorporated.
- Pour into the prepared casserole dish.
- Bake for 1 hour or until it is golden brown.
- Serve.
Notes
Be sure to read all labels for gluten-free.
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Whether it’s a holiday feast or a weekday dinner, this gluten-free corn pudding is sure to leave a lasting impression. Its rich, creamy texture and sweet corn flavor are a testament to the timeless appeal of simple, satisfying food. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for a delicious entree to pair with this side dish, check out my Green Bean Casserole recipe here.
