Corn pudding has been a part of my holiday dinners and Sunday night suppers for as long as I can remember—the sweet corn nestled into custard-like pudding, a delicious savory side dish. Creating a gluten free corn pudding recipe from the original recipe I grew up eating was on my list of recipes to develop so that I won’t miss out on this great nostalgic dish because I couldn't eat wheat anymore.
Gluten free corn pudding is a great side dish on your Thanksgiving dinner table or alongside a pot roast with mashed potatoes and green bean casserole. Regardless of the time of year, corn pudding or sweet corn casserole is great for family gatherings or meals during the holiday season. The whole family will love this delicious recipe. Using ingredients from the local grocery store: gluten free crackers, eggs, milk, and corn - all simple ingredients for a simple side dish.
- Gluten Free Table Crackers - My favorite is the Schar brand.
- Whole Kernel Corn - Canned corn or frozen corn.
- Eggs - Holding it all together.
- Milk - Adds moisture.
- Kosher Salt and Ground Black Pepper - Adjust to your seasoning levels.
- Butter - Melts and creates the perfect golden crust.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
Place the gluten free crackers inside a ziploc bag. Make sure the zipper is sealed. Otherwise, you will have a smashed cracker mess! Smash with a large wooden spoon until the crackers become crumbs.
In a medium casserole dish, spray with non stick cooking spray. Add the wet ingredients: eggs, milk, salt, and pepper. Whisk the mixture until fully combined.
Add the corn and the smashed crackers and mix until the crackers are moistened.
Top the casserole with dabs of tablespoons of butter or melted butter. This will create a delicious golden brown crust. Feel free to use less butter; it will still be delicious, just less buttery.
- Corn - Instead of canned corn, you can use frozen sweet corn. Defrost and drain to keep any additional moisture out of the recipe.
- Cream-Style Canned Corn - Instead of whole kernel corn, use two cans of cream-style corn. This will create a creamy corn casserole.
- Crackers - If you would like to sub in gluten free butter crackers for table crackers, that would be a delicious option.
- Dairy Free - Use unsweetened almond milk and a dairy free butter, or a neutral oil like avocado oil instead of butter.
- Crackers - If you do not need to eat gluten free, sub out the gluten free crackers for one with wheat, like Ritz butter crackers.
- Milk - In place of milk, make a more decadent version and use heavy cream. This will not be low in lactose or calories.
- Fresh Corn - If it is sweet corn season, one of my favorite seasons, cut the corn kernels off the cob. The sweetness of the corn, the fresh corn, creates the best sweet corn casserole!
Cover any leftover corn casserole with plastic wrap or aluminum foil. Or place leftovers in an airtight container. Leftovers will keep for 3-4 days but it best eaten the next day. I would not recommend freezing the leftovers. The texture will not hold up with the freezing and defrosting. For best results, eat all leftovers!
Low FODMAP Notes
Corn - Canned Corn has been tested as safe at 1 cup. Keep your serving size to 1 cup and safely eat this.
Wheat-Free Crackers - Using gluten free crackers eliminates wheat from this recipe. This corn pudding is not only gluten free but also a low FODMAP recipe!
Serve corn pudding as a side dish to any meal. Our favorites include Mississippi pot roast, Swedish meatballs, and BBQ bacon chicken. Pair this perfect side dish with green bean casserole, Instant Pot mashed potatoes or crockpot mac and cheese for any holiday meal or a great option to add to shepherd's pie. It works really well with meatloaf and baked potatoes or roasted tiny potatoes for the perfect balanced meal.
Corn pudding is all about getting that perfect texture. Drain your corn completely and crush the crackers, into a fine crumb. If you use frozen corn, defrost and drain to be sure you do not get extra moisture in the corn pudding.
While it isn’t like a sweet chocolate pudding that is usually eaten after the main meal, corn pudding has a souffle-type texture, like a corn souffle. It is also sweet due to the corn, and it is delicious served alongside savory main course dishes.
Cornbread is a quick bread made with yellow gluten-free cornmeal or a gluten-free cornbread mix. Corn pudding is made with whole corn or creamed corn and crushed crackers to create a softer, souffle-like pudding with more moisture content than cornbread. Cornbread can be used for additional side dishes like gluten-free stuffing or topped with maple syrup.
Additional Gluten Free Side Dishes
Gluten Free Corn Pudding Recipe
- Mixing Bowl
- 1 cup Gluten Free Table Crackers
- 2 cans 15.25 oz Corn - Drained
- 2 Eggs
- ½ Milk 1%, 2%, or Whole
- 1 teaspoon Salt
- 1 teaspoon Ground Pepper
- ¼ - ½ cup Butter cut into tablespoons
- Preheat the oven to 350 degrees F.
- Place the gluten free crackers inside a ziploc bag. Smash with a large wooden spoon until the crackers become crumbs. Set aside.
- In a medium 2 quart casserole dish, spray with non stick cooking spray. Add the eggs, milk, salt and pepper. Whisk the mixture until fully combined.
- Add the drained corn and the smashed crackers and mix until the crackers are moistened.
- Top the casserole with dabs of butter. This will create a delicious golden brown crust.
- Bake in a preheated 350 degrees F for one hour or until the top is golden brown and does not jiggle in the middle.