Whether it is a holiday dinner or Sunday night supper, Gluten Free Corn Pudding has been on the table for as long as I can remember. The sweet kernels of corn are nestled into a custard-like pudding. The best part - the buttery, crunchy topping!
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. Short on oven space? Make this crockpot corn casserole recipe.
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Why You'll Love This Recipe
- Assembled In Less Than Five Minutes
- Traditional Recipe Turned Gluten Free
- Sweet and Savory Side Dish
Featured Ingredients
- Gluten Free Table Crackers - Use a gluten free butter cracker you love. My favorite is the Schar brand.
- Whole-Kernel Corn - Canned whole-kernel corn or frozen corn.
- Eggs - Holding it all together.
- Milk - Adds moisture and creamy texture.
- 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 guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Place the gluten free crackers inside a sealed bag. 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.
Tips and Tricks
Need to make in advance? Make this side dish up to 24 hours in advance and store covered in the refrigerator until ready to bake. Include additional baking time if the baking dish is cold.
Ingredient Swaps
- Crackers - If you do not need to eat gluten free, use regular crackers. We grew up using saltine crackers before eating a gluten free lifestyle.
- Corn Options - Use frozen corn or sweet corn off the cob.
Variations
- Low FODMAP Corn Pudding: Use lactose-free or unsweetened almond milk.
- Creamy Corn Pudding: Instead of whole-kernel corn, use two cans of cream-style corn. This will create a creamy corn casserole.
- Dairy-free corn Pudding: Use unsweetened almond milk and a dairy-free butter spread.
Reader Love
"I love this version of corn pudding! It was the perfect side dish for Thanksgiving dinner!"
- Kaitlin
⭐⭐⭐⭐⭐
Storing and Reheating
Store: Keep leftovers in the refrigerator in an airtight container. Eat leftovers within 3 days for best results.
Reheat: Use a microwave-safe plate and heat for 1-2 minutes or in a 350 degree F oven for 10-15 minutes or until heated through.
Freeze: I do 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
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- 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.
- Milk - Dairy milk is safe at 3 tablespoons or 15 grams per meal. Use unsweetened almond milk if lactose isn't tolerated well.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Corn pudding is all about getting that perfect texture. Drain your corn completely and crush the crackers into a fine crumb.
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.
Meal Planning
Corn pudding is a great side dish to main course options like gluten free Swedish meatballs, BBQ bacon chicken or gluten free meatloaf.
As for more side dish options, try green bean casserole, Instant Pot mashed potatoes, or crockpot gluten-free mac and cheese. Just to name a few of my favorites.
Additional Gluten Free Side Dishes
Recipe
Gluten Free Corn Pudding Recipe
Ingredients
- 1 cup gluten free table crackers
- 2 15.25 oz cans whole kernel corn Drained
- 2 large eggs
- ½ cup milk 1%, 2%, or Whole
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- ¼ cup butter cut into tablespoons
Instructions
- 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 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.
Kaitlin says
I love this version of corn pudding! It was the perfect side dish for Thanksgiving dinner!
Venessa says
I am so happy it worked well for your Thanksgiving dinner!