Gluten-Free Corn Pudding

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 use a little gluten-free flour mix in my recipe.



  1. Preheat oven to 400 degrees Fahrenheit.
  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. Stir in corn.
  4. Pour all into greased baking dish.
  5. Top with butter pieces.
  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. 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.

Courses Side Dish

Recipe by gfe--gluten free easily at