Gluten Free Corn Pudding Recipe
Corn pudding is a great side dish for family gatherings the holiday season or a weeknight meal. The whole family will love this simple recipe.
Servings: 6 Servings
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.
Notes
Storage:
Keep leftovers covered and in the refrigerator for up to three days. Reheat in the microwave until warm or in a 350 degree F oven. Do not freeze. The texture will not survive the freezing and defrosting process.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 262kcalCarbohydrates: 19gProtein: 6gFat: 19gSugar: 3g
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