Corn pudding was not something we ate growing up. I think it is one of those southern or regional type foods. I don’t think I had ever heard of it until moving to Oklahoma.
I recently made it for the first time and my family loved it. We had eaten it before when a friend made it, but I had never made it myself. I recently came across a recipe for it that was really easy and decided to give it a try. I am so glad I finally made this myself. It turned out really well. I will be making this again.
When you think of pudding, you usually think of dessert. This is not a dessert. This is definitely a side dish. This is a dish that goes with great with chicken, turkey, and beef. Really, this makes a great side dish for just about any meal.
I liked the fact that this recipe was naturally gluten free. I did not have to change anything about it. Corn pudding is a great example of regular, yet gluten free food.
Corn Pudding Recipe
- 4 ounces softened cream cheese
- 15-ounce can creamed corn
- 3/4 cup thawed frozen corn
- 1/2 cup cornmeal ( I use gluten free cornmeal)
- 1/2 chopped onion
- 2/3 cup milk
- 3 tablespoons butter melted
- 1 egg, beaten
- 1 tablespoon sugar
- 1/2 cup shredded cheddar
Beat cream cheese, creamed corn, frozen corn, and cornmeal and set aside. In a small pan cook onion in a little oil until tender. Then add to cheese, corn mixture. Stir in milk, melted butter, egg, sugar, and cheddar cheese. Spread in a buttered 1-quart casserole dish and bake 45-50 minutes at 350 degrees. Let stand 10 minutes before serving.
This post linked to Gluten Free Wednesday.