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This gluten free corn pudding recipe is a staple in our house for holidays. My Mom first made this three years ago for me at Thanksgiving and since then this is a requirement for all holidays on our menu. This corn pudding is definitely comfort food and a side dish that everyone will love (even if they they aren’t gluten free). We hope you enjoy it too!
Gluten Free Corn Pudding
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients
- 5 eggs
- 1/3 cup butter melted
- 1/4 cup white sugar
- 1/2 cup milk
- 4 tablespoons cornstarch
- 1 15.25 ounce can whole kernel corn
- 2 14.75 ounce cans cream-style corn (Del Monte is gluten free)
Instructions
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Preheat oven to 400 Degrees F (200 degrees C). Grease a 9x13 casserole dish with butter.
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In a large bowl, lightly beat eggs.
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Add melted butter, sugar, and milk.
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Whisk in cornstarch.
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Stir in corn and creamed corn.
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Blend well.
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Pour mixture into prepared casserole dish.
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Bake for 1 hour.
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I am making this tomorrow …. 2 questions
do I drain the whole corn?
Can I make this tonight & refrig overnight to bake tomorrow?
Have a wonderful holiday to both of you
Ursula
You do NOT drain the whole corn. We have done that before and had no problems.
Can I bake and freeze the gluten free corn pudding to thaw, heat and serve later?
I haven’t tried it but it should work.
Can I make in advance and reheat? Taking to family gathering and just don’t want it to dry out. Suggestions?
Yes you can! It is great reheated.
Is this creamy or more cakey I want a mosit cake type that you could serve in a chunk?
Hmmm – It is more like cut in squares but a nice creamy texture.