Healthy Sweet Corn Pudding with Scallions
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! Frozen kernels are my preferred for this recipe unless you have access to fresh. There is no need to thaw them before using! They will defrost in the oven and the moisture will evaporate.
Servings 8
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 frozen sweet corn kernels (20 ounces), no need to thaw
- 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, 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.
Nutrition
Serving: 4g