It’s day four of our Gluten-Free Progressive Easter Dinner Party! I hope you have been enjoying going from home to home—or blog to blog, if you will—for each course of your meal. I shared Mom’s Deviled Eggs (a naturally gluten-free recipe) on Monday and I’m going for another heavily yellow dish today—gluten-free Corn Pudding. Corn pudding is a dish that is either naturally gluten free or can easily be made gluten free if flour has been used for thickening—so, gfe!
The main ingredient is, of course, corn. Corn is like all other vegetables; it’s gluten free in its natural state.
Canned corn, frozen corn, fresh corn are all gluten free. Even creamed corn is gluten free. But, if you are looking at a package or can of seasoned corn or one that includes ingredients other than corn, please read the label to be sure the product is gluten free.
Sometimes corn pudding is made with cornstarch, which is gluten free. (If you are avoiding starches, you could probably use arrowroot powder/flour in its place.)
Many corn pudding recipes call for all-purpose flour. However, gluten-free flour can easily be substituted.
Some recipes require a dusting of bread crumbs. Gluten-free bread crumbs or often even almond flour can work in their place, but I prefer my corn pudding without bread crumbs.
There are four recipes for corn pudding in one of my favorite cookbooks, which is a spiral-bound collection of recipes from our church members.
Don’t you love those types of cookbooks? The ones that contain the tried and true recipes of people you love.
You can still use those cookbooks for many recipes. Just go for the gfe ones!
All corn pudding recipes in this cookbook require dairy milk in some form (whole, evaporated, or buttermilk) and added sugar. I was somewhat surprised when I perused these recipes again and found that the one I liked best (as indicated by my annotations—a smiley face and “Yummy!” handwritten/drawn beside it). That’s because the recipe contained half of a cup of added sugar, plus milk and butter.
No wonder I thought it was good! I’m becoming increasingly aware of how much added sugar and dairy are in a lot of my favorite recipes.
It’s actually been a long time since I made corn pudding, with the last time being as part of a meal for a sick friend’s family. However, my brother-in-law’s mom always makes it for family gatherings, so I enjoyed it at Thanksgiving.
Her corn pudding is made with just a few ingredients and contains cornstarch … plus, yes, milk, sugar, and butter.
Sweet corn is inherently sweet, hence the name (yeah, duh … I know), so why would I need to add that much sugar, if any? And, could this corn pudding be made without dairy as well?
Well, before you get too excited, I tried a version without added sugar, milk, or butter and the result was definitely not corn pudding. It was tasty and slightly sweet because I baked it at a higher temperature and used super sweet frozen corn, but again it was not corn pudding.
I’m actually recycling it tonight in one of Mr. GFE’s frittata-type omelets. (Shhh, he doesn’t know that he’s cooking dinner yet.)
But I was able to tweak my favorite recipe a bit. I reduced the sugar from ½ cup to 1/3 cup and it’s still plenty sweet to me.
I also used half the amount of butter called for, so I only used one tablespoon. I’m sure that this pudding could be made dairy-free just by using the non-dairy versions of milk and butter.
A refined sugar-free version is probably also doable, by replacing the granulated sugar with honey, agave, or similar. Coconut sugar will also work although the resulting corn pudding will be a little darker in color.
While Mr. GFE loves corn, he has never been a huge fan of corn pudding. I think it’s because of its usual “syrupy” sweetness, so I’m hoping he’ll like my new and improved version. And, I hope you will, too!
Update: One gfe reader shared that she makes this recipe using brown sugar instead of granulated sugar. I gave her version a try and I loved it!
Incidentally, I took more than a taste for breakfast … hence, the portion missing from my gluten-free Corn Pudding shown in the photo below.
I learned that this healthier version works perfectly if you’re serving it right away. However, if you’re refrigerating the corn pudding to serve the next day, the lesser amount of butter and sugar will cause the pudding to separate a bit.
So, if you plan on serving your corn pudding the next day, you might want to stick with the original amounts, as noted in the recipe.
More Gluten-Free Corn Recipes and Gluten-Free Side Dishes
Gluten-Free Corn Pudding Recipe
- 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 (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)
- Preheat oven to 400 degrees Fahrenheit.
- 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.)
- Stir in corn.
- Pour all into greased baking dish.
- Top with butter pieces.
- 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.)
- Bake about 20 - 25 minutes longer or until browned on top and the dish is pudding consistency and set.
Adapted from Oakland Baptist Church cookbook.
While this "improved" recipe works great when you eat it on the same day, it does break up a bit after refrigeration. So, if you have to refrigerate your corn pudding before serving, you may want to up the sugar to 1/2 cup and increase the butter to 2 tbsp. Also, as far as servings, a little goes a long way. This recipe could easily serve 8 - 10.
One reader substituted light brown sugar for the granulated sugar and raved over the results! I followed her lead and have to admit that the brown sugar version is wonderful.
Originally published March 25, 2010; updated December 12, 2018.