Gluten free Classic Corn Pudding
Ingredients
- Ingredients
- 4 eggs
- 1/3 cup sugar
- 1/2 cup Greek yogurt
- 2 15 ounce cans creamed corn
- 4 tablespoons butter melted and slightly cooled
- 1/2 cup brown rice flour *
- 2 tablespoons potato starch *
- 6 tablespoons cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt & cayenne pepper
Instructions
- Instructions
- Preheat the oven to 350 degrees. Grease a large cast iron skillet (or a 9×13 baking dish) and set aside. Whisk together the eggs and the sugar and then add in the yogurt, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done. Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve
