One of my favorite holidays has always been Thanksgiving. For as long as I can remember all of my family would get together at my grandma’s house for a huge meal. It was always a fun time for my cousins and I to get together and usually get in some type of trouble. The meal was always traditional; turkey, mashed potatoes, cranberry sauce, corn, small soft rolls, and plenty of dessert.
When MarocBaba first came to America I couldn’t wait to share this holiday with him. His second year here we were not near any family and it was up to me to make a Thanksgiving dinner. I was afraid the whole thing would be a flop but we ended up having a delicious meal – even if it was just our little family.
However since he was diagnosed with celiac disease I’ve had to toy with a lot of recipes to make them safe for him to eat. One of the dishes I’ve re-created is this baked gluten free corn pudding. I tested this recipe by serving it to the kids without telling them it was gluten free. That’s my standard test. If they can tell it’s gluten free or don’t like it, I have to keep working at it.
This one passed their test!
Everyone in our family loves this recipe and you don't even need to make many adaptations for a gluten free diet.
- 5 eggs
- 1/3 cup sugar
- 1/3 cup butter
- 1/2 cup cream
- 1 can of creamed corn
- 2 cups frozen corn
- 4 Tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
Preheat your oven to 400F.
In a large mixing bowl add the eggs and cream and whip together with a whisk.
Melt the butter and add to the egg mixture along with sugar, salt and pepper.
Mix well and add the creamed corn, frozen corn and cornstarch. Fold together everything.
Grease an 8×8 baking pan and pour the mixture in. Place in the oven.
Bake the pudding for 20-25 minutes until the edges are brown. This is a pudding so it will not become firm. It should not be runny but don't be alarmed if it is soft.
Serve hot. You can also garnish this with chopped parsley, cilantro, onions, or even shredded cheese!
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