It’s an old favorite chock full of gluten and sugar, but this Healthier Gluten Free Corn Pudding is cleaned up and still amazing!
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…
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
- Preheat the oven to 350F
- Warm the butter or ghee in a small skillet over medium heat and then add in the maple syrup
- Let it warm for around 5-8 minutes, do not let it burn
- In a separate bowl combine the nutpods,  flours, corn kernels,sea salt, baking soda, and eggs
- Pour the warmed butter into the mixture and stir to combine
- Now transfer entire mixture to a casserole dish (8×8 or 9×12) and bake for 40-45 minutes
- Serve warm