Saturday, November 24, 2007

Gluten Free Sweet Corn Pudding Recipe (Revised)



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)
Created by Carrie Forbes of Gingerlemongirl.com
Free of gluten (with options for dairy free)
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.
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10 comments:

  1. Thank you Carrie! I got the cookbook in the mail today. It's really cool! I love all the pictures!

    Sorry you got sick at Taco Bell. You know I have gotten sick the last several times I have eaten there. It's a shame cause I love Taco Bell.

    That corn pudding looks delish. I think I will have to make that tomorrow night along with those cranberries I'm making. I'll try and take pictures and let you know how it comes out.

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  2. I thought it was beach erosion. Silly me.

    I'm waiting for the next one -- you make it easy for your southern blogger chick sister, ok?

    Much love, glad you had a safe trip.

    Ging

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  3. hoorah for cotton. I grew up in Alabama and now live in Seattle. Thanks for sending all those memories rushing back to me of cotton fields in fall. Thanks for your blog, too. i'm enjoying the recipes and stories.

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  4. Gluti Girl -- YAY! I'm glad you got the cookbook and you like it! YES, let me know how you liked everything and I would LOVE to see pictures! I'm still mourning because all of my cranberry is all gone. ;-) I may have to make another batch just for me! LOL

    GINGER -- YES, apparently this wasn't nearly as easy as I thought it was!! LOL I thought for SURE YOU Would win this thing!!! I thought you'd be the first one to guess it!! Don't you have cotton down there in GA? ;-P I know... next time I will make it easier!! I hope you are feeling better! I'm sorry you got glutened!!

    Cris! -- So glad you commented chic!! So what are you doing all the way up in Seattle? You need to head back down south girl! just kidding! I've always wanted to visit Seattle! You live in the very place that "Gluten Free Girl" makes her home! That's so neat!! Sounds like you have a wide variety of restaurants, farmer's markets, and grocery stores to make gluten-free life easier!! We're so glad you have joined our gluten-free community! By the way... I LOVE the name of your blog Red Dirt Girl! I know all about some red dirt!! ;-P

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  5. Congrats to the winner!

    And boy do I love corn pudding. We didn't have any of that last week. I think it'll be on the menu for Christmas!

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  6. I would have never ever got that answer! But how cool :-) Are you going to do another one?

    Glad to hear you had a good Thanksgiving. Roll on Christmas!

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  7. Jen -- YES, I will be doing 4 photo contests a year (at least that's the plan anyway!!) I will have another one probably the 2nd week of December! I hope you'll participate!!)

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  8. Of course I'll take part :-) Bring it on!

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  9. Can any milk be used for this recipe? I would love to try corn pudding, but have been hesitant because of the outcome with using rice milk or almond milk. (I can't eat any dairy :-( )

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  10. Hi Carrie!

    When you add the butter to the milk and cornstarch do you need to whisk it until it thickens again? We didn't do that and ours came out very watery. :(

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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