Michael and I just got back from a wonderful Thanksgiving at my great-grandma's!
It was a memorable and loving trip as always! We made our Thanksgiving Menu, with great results! While I got sick from eating at Taco Bell while we were traveling the night before, we had an awesome gluten-free, happy-tummy Thanksgiving dinner, the following day!!
The biggest change I made was to the the gluten-free corn pudding (which is one heck of a tasty dish!) I doubled the amount of corn that I first recommended and I added a little bit more sugar than my original recipe called for. (Hey, this is a holiday after all!)
This was probably my favorite Thanksgiving side dish!! Okay, okay... mashed potatoes and my GF gravy were a close second, but everybody loved this corn pudding! I hope you'll like it as well!
Below is the revised recipe. I think using agave nectar, maple syrup, or honey in replacement of the sugar would be a great combination! I'll have to try that next since this is definitely going on the Christmas menu in a few weeks!
Gluten Free Sweet Corn Pudding (Revised)
The biggest change I made was to the the gluten-free corn pudding (which is one heck of a tasty dish!) I doubled the amount of corn that I first recommended and I added a little bit more sugar than my original recipe called for. (Hey, this is a holiday after all!)
This was probably my favorite Thanksgiving side dish!! Okay, okay... mashed potatoes and my GF gravy were a close second, but everybody loved this corn pudding! I hope you'll like it as well!
Below is the revised recipe. I think using agave nectar, maple syrup, or honey in replacement of the sugar would be a great combination! I'll have to try that next since this is definitely going on the Christmas menu in a few weeks!
Gluten Free Sweet Corn Pudding (Revised)
Created by Carrie Forbes of Gingerlemongirl.com
Free of gluten (with options for dairy free)
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1 cup milk (or non-dairy milk of your choice)
2 Tbsp. cornstarch
2 Tbsp. butter (or coconut oil)
1 tsp. salt
1 tsp. pepper
2 (11 oz.) cans sweet white and yellow corn, drained (reserving 1/4 cup liquid)
1/2 cup sugar or honey (or agave nectar, or maple syrup...)
2 tsp. vanilla
2 eggs, slightly beaten
Directions:
Preheat oven to 350 degrees. Whisk milk and cornstarch together in a small bowl. Add to a small saucepan and simmer until slightly thick and creamy, whisking constantly. (This is a basic cream soup/gravy recipe) Add 2 Tbsp. butter and whisk until melted. Add salt and pepper. Remove from stove and let cool slightly. In a large bowl pour in milk/cornstarch mixture. Add sweet corn and liquid. Mix thoroughly. Add sugar, beaten eggs, and vanilla. Pour into a greased casserole dish. Bake for 35-40 minutes until casserole is set (a knife inserted in the middle will come out clean) and bubbling. Cool slightly before serving.
Printer-friendly version
1 cup milk (or non-dairy milk of your choice)
2 Tbsp. cornstarch
2 Tbsp. butter (or coconut oil)
1 tsp. salt
1 tsp. pepper
2 (11 oz.) cans sweet white and yellow corn, drained (reserving 1/4 cup liquid)
1/2 cup sugar or honey (or agave nectar, or maple syrup...)
2 tsp. vanilla
2 eggs, slightly beaten
Directions:
Preheat oven to 350 degrees. Whisk milk and cornstarch together in a small bowl. Add to a small saucepan and simmer until slightly thick and creamy, whisking constantly. (This is a basic cream soup/gravy recipe) Add 2 Tbsp. butter and whisk until melted. Add salt and pepper. Remove from stove and let cool slightly. In a large bowl pour in milk/cornstarch mixture. Add sweet corn and liquid. Mix thoroughly. Add sugar, beaten eggs, and vanilla. Pour into a greased casserole dish. Bake for 35-40 minutes until casserole is set (a knife inserted in the middle will come out clean) and bubbling. Cool slightly before serving.
