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Healthier Gluten Free Corn Pudding

November 24, 2020 by predominantlypaleo 4 Comments

 

It’s an old favorite chock full of gluten and sugar, but this Healthier Gluten Free Corn Pudding is cleaned up and still amazing!


Healthier Gluten Free Corn Pudding

This recipe is a long time favorite for the holidays and I’ll be honest, I love me some corn. I also say it’s the devil, so I eat it very sparingly, but that’s what holiday foods are! Now, before we go further. I’m prepping for the usual suspects to pop up:

“Is corn paleo?!”

“What can I sub for…”

“Corn is a grain!!!”

“I thought you were a paleo blogger”

“<<SAD FACE>> I wish I could have corn”

And of course there’s always one…

“UNFOLLOWING!!!”

Healthier Gluten Free Corn Pudding

Okay, now that we’ve gotten the naysayers out of the way, let’s get down to it. Once again, I am PREDOMINANTLY paleo. This word seems to give people a lot of confusion but it means mostly or primarily. That means I have wiggle room for things that are not strict paleo that I like to include either in my personal diet or on here for you all. I do this because 1) I can and this is my space to create and 2) many of you are not strict paleo either. 

While it is rather unfortunate that I have to review this now almost 7 years into blogging, I still get pressed. So there you have it. Now, can we move onto corn pudding? Because it’s damn good and for those who can splurge occasionally on contraband paleo foods, even better!

I’ve lightened it up with a fraction of the sweetener, no white sugar, and kept it light on the dairy by subbing Nutpods for the heavy cream. I think you’ll find it is just as flavorful and feels a lot lighter in the gut. 

Healthier Gluten Free Corn Pudding

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Healthier Gluten Free Corn Pudding

Healthier Gluten Free Corn Pudding
Print Recipe

★★★★★

5 from 1 reviews

  • Author: Jennifer Robins

Ingredients

Scale
  • 4 cups corn kernels (I used organic canned, you can also used thawed frozen)
  • 6 tablespoons butter or ghee
  • 1/2 teaspoon baking soda
  • Sea salt to taste
  • 1 tablespoon maple syrup
  • 2 eggs
  • 1/2 cup Original flavor Nutpods
  • 1 tablespoon cassava flour
  • 1 tablespoon tigernut flour

Instructions

  1. Preheat the oven to 350F
  2. Warm the butter or ghee in a small skillet over medium heat and then add in the maple syrup
  3. Let it warm for around 5-8 minutes, do not let it burn
  4. In a separate bowl combine the nutpods,  flours, corn kernels,sea salt, baking soda, and eggs
  5. Pour the warmed butter into the mixture and stir to combine
  6. Now transfer entire mixture to a casserole dish (8×8 or 9×12) and bake for 40-45 minutes
  7. Serve warm

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Filed Under: gluten free, Holiday, refined sugar free, sides, soy free, yeast free

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Comments

  1. ALH says

    November 28, 2021 at 2:59 pm

    Can the Tigernut be skipped or use more cassava in place of it?

    Reply
  2. Alexander says

    July 15, 2022 at 8:24 pm

    This was always a totally addictive, old school fave- what could I use in lieu of the Nutpods?

    ★★★★★

    Reply
    • predominantlypaleo says

      November 2, 2022 at 2:04 pm

      Another dairy free milk/cream option should work!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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