Corn Pudding {traditional and gluten free recipes}
Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Side Dish
Cuisine: American
Servings: 12servings
Calories: 212kcal
Ingredients
4eggs
½cupsugar
½cupsour cream
30ounces creamed corn(2 cans)
4tablespoonsbuttermelted and slightly cooled
½cupall-purpose flour*plus 2 tablespoons
6tablespoonscornmeal
2teaspoonsbaking powder
¼teaspoonkosher salt
*Gluten-Free Alternative
½cupbrown rice flour
2tablespoonspotato starch
Instructions
Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!