Corn Pudding {traditional and gluten free recipes}
Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.
Servings: 12 servings
Ingredients
- 4 eggs
- ½ cup sugar
- ½ cup sour cream
- 30 ounces creamed corn (2 cans)
- 4 tablespoons butter melted and slightly cooled
- ½ cup all-purpose flour* plus 2 tablespoons
- 6 tablespoons cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
*Gluten-Free Alternative
- ½ cup brown rice flour
- 2 tablespoons potato 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!
Video
Nutrition
Calories: 212kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 313mg | Potassium: 223mg | Fiber: 2g | Sugar: 11g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg