Ever since our Southern New Year’s Eve party five years ago, 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 ingredients.
Corn pudding is weirdly something I’m used to eating around the holidays, despite my culture leading more towards latkes than puddings. 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 kernels.
I’m a huge fan of certain frozen vegetables and corn is always one I have on hand for the winter months.
To make the pudding dairy-free, 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 matter what you use if the corn is sweet and delicious–so invest your money there.
If you’re looking for a lighter gluten-free corn pudding recipe for your holiday table, this casserole dish will knock your stocking off.
With health and hedonism,
Healthy Sweet Corn Pudding with Scallions
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 almond 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.