Ever since our Southern New Year’s Eve party, I’ve been having fun directing my healthifying powers below the Mason Dixon line. One recipe that’s been on my agenda for a while is sweet corn pudding. It’s one of those dishes that seems unnecessarily artery clogging, when it can potentially come together with just a few good quality ingredients.
Corn pudding is weirdly something I’m used to eating around the holidays. My friend’s mom used to serve it at her Christmas party, and in the days before I was gluten-free, I used to inhale platefuls of it.
The time of year might perhaps explain why so many sweet corn pudding recipes add a ton of butter, milk and flour (other than the fact that they’re most likely written by Southerners). The end result can feel more like a gooey cornbread, which distracts from the fact that the corn being used is lackluster canned or frozen kernels.
I was lucky enough to get a special food delivery of 10 cobs of Florida sweet corn a few weeks ago. It’s one of the few places that’s pumping out fresh corn this time of year. So I was a little spoiled. But luckily, summer is just around the corner for those of you not able to find fresh cobs at the market.
To make the pudding, I used almond milk and coconut oil instead of butter, and then made the batter gluten-free by using a combination of organic cornmeal and cornstarch. I’m not sure if it would have mattered what I used though, because the corn was so sweet and delicious, nothing else really mattered.
Since it’s Derby Day this weekend, it might just be the perfect time of year to make this healthy corn pudding recipe. As you know, I enjoy any occasion that involves ponies. And at least with lighter dishes like this one, I end up feeling more like the jockey than the horse.
This easy sweet corn pudding recipe is a great quick dinner casserole. With almond milk and gluten free flour it's also healthy and dairy free.
- 2 extra large eggs
- 1/4 cup raw honey
- 2 tablespoons melted coconut oil
- ½ cup almond milk
- 2 tablespoons organic cornmeal
- 1 tablespoon organic corn starch
- ½ teaspoon salt
- 2 cups Florida sweet corn kernels
- 2 scallions, thinly sliced
- Preheat oven to 375 degrees F.
- In a large mixing bowl, beat the eggs until smooth. Whisk in the honey and coconut oil until the honey is more or less dissolved. Stir in the milk, followed by the cornmeal, cornstarch, salt, corn kernels and scallions. Whisk until just combined.
- Lightly grease an 8 x 8 casserole or baking dish and pour in the corn mixture. Bake in the oven until the pudding is set, about 30 minutes. If you want the top to be browned, transfer the dish to the broiler for 1 minute.
- Allow the pudding to rest in the pan for 5 minutes, then serve.