This healthy corn casserole uses whole fresh or frozen kernels, coconut oil, almond milk and cornmeal. It’s a healthy dump and stir savory pudding recipe that comes together in less than 30 minutes and is both dairy-free and gluten-free!
Ever since I threw a Southern New Year’s Eve party, I’ve been having fun directing my healthy recipe powers below the Mason Dixon line. One dish that’s been on my agenda for a while is dairy-free corn pudding. It’s one of those dishes that seems unnecessarily artery clogging, when it can potentially come together with just a few gluten-free ingredients.
Healthy corn pudding is weirdly something I’m used to eating around the holidays, despite my culture leading more towards gluten-free fritters or latkes than casseroles. 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. So let’s talk about what I use in this healthy corn casserole instead.
What kind of corn kernels are best for corn pudding?
I’m a huge fan of certain frozen vegetables and corn is always one I have on hand for the winter months. Because the kernels are flash frozen, they maintain the sweetness from their peak season without any additional preservatives.
Canned corn, on the other hand, tends to have a briny quality thanks to all the juices they are stored in and usually is already overcooked before you even bake your healthy corn pudding.
So if you can’t find fresh corn or need a time saver, frozen is my kernel of choice. There’s no need to thaw your frozen corn before using it in this recipe. It will naturally defrost and the moisture will evaporate in the oven.
How to make gluten and dairy-free corn pudding
To make the corn casserole dairy-free, I use almond milk and coconut oil instead of butter and whole milk or heavy cream. They are tricks I employ often in my swaps (just see this dairy-free fish pie or gluten-free chicken pot pie).
To make the healthy corn pudding batter also gluten-free, I use a combination of organic cornmeal and cornstarch. If you don’t like cornstarch, arrowroot or tapioca starch would also work. In my new cookbook CARBIVORE, I have another version of this dairy-free corn pudding and omit the starch entirely. It won’t be quite as thick, but still works!
More gluten-free, dairy-free casserole recipes:
- Curried Cauliflower Casserole
- Turkish Eggplant Dinner Casserole
- Baked Shrimp and Rice Casserole
- Low FODMAP Chicken Shawarma Casserole
- Dairy-Free Tuna Noodle Casserole
If you’re looking for a lighter dairy-free corn pudding recipe for your holiday table, this easy casserole 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, 25 to 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.