I’ve been making corn pudding for several years; its become my specialty. I make it every Thanksgiving, Christmas, and Easter for family gatherings. But, I didn’t learn until recently that my corn pudding is a gluten-free recipe. I had no clue, but it is still tremendous.
I wish I could take credit for this recipe, but its actually an All Recipes find. Check out the original recipe HERE.
1/3 cup butter
1/4 cup white sugar
1/2 cup milk
Four tsp cornstarch
One can whole corn
Two cans cream-style corn
1. Preheat oven to 400 degrees.
2. In a large bowl, beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and cream corn. (For best results, drain the corn.) Blend well. Pour mixture into prepared casserole dish.
3. Bake for 1 hour.
- Amanda is a native of Richmond, VA. She enjoys writing, blogging, traveling, shopping, and spending time with friends and family.