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,
Phoebe
Healthy Sweet Corn Pudding with Scallions
Ingredients
- 4 large eggs
- 2 tablespoons honey or maple syrup
- 1/4 cup melted coconut oil (at room temperature)
- 1 cup unsweetened almond milk
- 1/4 cup organic cornmeal
- 2 tablespoons organic corn starch
- 1 teaspoon sea salt
- 4 cups Florida sweet corn kernels (20 ounces)
- 4 scallions thinly sliced
Instructions
- 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.
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
I really love to try this recipe. Looks very relish!
Made this tonight and it was absolutely delicious! Thank you for sharing!
yay! make me so happy! thrilled you liked it. thank you for reporting back! xo
I am hoping to pick up some corn from the farmers market. How many cobs of corn did you need to have 2 cups?
I would say 2-3. Hope this helps!
How many will this recipe serve? Thanks!
Hi Hilary! As a side dish I would say 6.
I made this recipe and all of my roommates loved it. I just added some fresh jalapeños and substituted agave for honey. I will definitely be making this again.
that’s awesome Wendy!! so glad you liked it! love the addition of fresh jalapenos.xoxox
Could you make this the night before and refrigerate it and then reheat? Do you think it will hold?
Definitely! I would just undercook it slightly.
Hi! Do you have to use fresh corn for this or is canned OK?
you can use either! I prefer frozen to canned though.
DO you have calories and macros for this?
I don’t – sorry! You can enter it into My Fitness Pal.
Please can you tell me if this is a sweet or savoury dish? I am looking for a tasty substitute for sweet corn soufflé for a savoury Vegan platter?
Please can you tell me if this is a sweet or savoury dish? I am looking for a tasty substitute for sweet corn soufflé for a Vegan platter?
it’s kind of a mix, but i serve it as a side dish at dinner.
If I want to double the recipe, what size pan? 9×13? And how long should I cook it? Many thanks.
How can it be dairy free and have eggs?
Eggs is not dairy.. dairy means cow…duh. love those cow eggs lmao.
what do you suggest as a sub for almond milk if someone has a tree nut allergy? thanks!
any non-dairy milk! coconut, hemp, flax.
any non-dairy milk! coconut, hemp, flax, oat.
If you don’t need this to be dairy free would you just sub butter and milk for the coconut oil and almond milk at the same quantities?