Corn Pudding Recipe {Gluten Free Corn Casserole}

11/4/19

Corn Pudding is a family-favorite holiday side dish recipe for and a popular potluck dish. This gluten free casserole recipe is creamy, savory, and sweet, and so easy to prepare. You can stir everything together in minutes, then just pop it in the oven with the rest of the meal. Whether it’s a weeknight meal, Sunday dinner, or a holiday like Thanksgiving, Christmas, or Easter, you definitely need to put this easy corn pudding casserole on the menu!

This recipe was originally posted on December 18, 2012. Photos were updated on November 8, 2016.

This post is not about pretty photos of a beautiful dish, like this gorgeous Roasted Butternut Squash Salad with gorgeous pops of color from pomegranates and goat cheese. Nor is it about fresh, local ingredients, clean eating, unprocessed foods, like these Balsamic Roasted Balsamic Vegetables.

It is about a corn casserole made with canned corn (yes, even the dreaded canned creamed corn) and white sugar and butter and seasoned salt. It’s creamy, sweet, savory, buttery, salty, and eggy. I eat it twice a year – Thanksgiving and Christmas Eve. But it’s as essential to our holiday meals as the turkey or ham centerpiece, and, well my famous Honey Nut Baked Brie cheese.

I will literally forego almost any other dish on any holiday just to get my fill before it disappears.

And it always disappears.

So to be perfectly honest, I am not going to pay attention to people getting all up in arms on me about preservatives and GMOs and BPA. Those same people who gasp at the spoonful of Cool Whip I eat once a year with my No-Crust Mini Pumpkin Pies. I get all that.

But, Corn Pudding, I can’t quit you.

Easy Corn Pudding Casserole Recipe

This recipe is a little gift to my family. We have been working off of this little scrap of paper my mom clipped out of a magazine years ago. It was part of an ad for one of the ingredients. I can’t even attribute it to the exact source, because there are several brand names listed in the recipe. And I have not been able to find it online, despite many searches.

Now we have it forever preserved electronically, and I can just print it out every time I misplace my one single photocopy.

So now, it is also a gift to you, as well as everyone else who has ever requested this recipe. But now that I have sung its praises, you might want to know…

What is corn pudding?

This is a custard-like side dish recipe made canned corn kernels and creamed corn, eggs, sugar, corn starch, butter, and milk. It is seasoned with seasoning salt, dry mustard powder, and dried minced onions. This all comes together in the perfect balance of sweet and savory. It is a rich and creamy dish, but it still holds its form when you scoop it out onto a plate.

It does differ from the traditional corn casserole recipe, which is light and fluffy, but has a thicker, more cornbread-like consistency from the addition of a boxed corn muffin mix. This corn pudding recipe is made without Jiffy muffin mix, making it naturally gluten free.

How do you make corn pudding?

Here is a quick overview and a few process shots to show you how easy it is. Check out the full recipe in the recipe card at the bottom of this post for all the details and to print it out.

1. Combine the two kinds of corn and eggs in a large bowl.
2. Whisk together the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion.
3. Stir this mixture into the corn mixture.
4. Add the milk and melted butter.
5. Pour into a prepared baking dish.
6. Bake for an hour, stirring once.

PRO TIPS:

• Yes, you do drain the canned corn kernels. You can also use frozen corn that has been thawed. Do not drain the creamed corn.
• This can be baked in a 9×13 inch glass baking dish, a 3-quart ceramic casserole dish, or even aluminum pans if you want to make cleanup a breeze.
• You can double the batch when mixing it up, but divide the mixture between two baking dishes before putting it in the oven or it will not cook through in the center.
• If you want to save time cracking eggs (especially if you double the batch) or just want to cut back on the cholesterol, you can use a liquid egg substitute.
• This recipe has been made with skim, 1%, 2%, and whole milk. I have used margarine in place of the butter, but have not tried non-dairy milk.
• This is a pretty forgiving recipe and can bake at whatever temperature you have your oven on based on the other dishes you are making. You’ll just have to adjust the cooking time, baking it longer if your oven is lower, and checking it sooner if it is hotter than 400°F.

Do you eat corn pudding hot or cold?

We typically eat it hot straight out of the oven. However, if your oven is very full on a holiday, know that you can bake this ahead and pop it back in the oven right before it is time to eat.

Some of my family members have been known to sneak a few cold bites right out of the fridge, though.

Can you make corn pudding ahead of time?

Yes, you can make it in advance. You can mix everything together and keep it covered in a bowl in the refrigerator overnight. Or you can bake it and then reheat it in the oven or microwave. It is pretty forgiving and can be reheated at pretty much any temperature your oven is set at from 350°F to 450°F. Just be sure to check on it and take it out once it is heated through.

Can you freeze corn pudding?

Since it is custard-based, I would not recommend freezing it. It is safe to eat, but it might end up with an undesirable texture.

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What holiday main dish do you serve corn pudding with?

• Savory Herb Rub Roasted Turkey from The Little Kitchen is a Thanksgiving classic.
• Cranberry Crusted Prime Rib is a Christmas centerpiece.
• Balsamic Rosemary Roast Chicken is always a Sunday supper classic.
• Crockpot Corned Beef makes St. Patrick’s Day dinner simple and tasty.
• Glazed Easter Ham from The Pioneer Woman will impress everyone.
• Best Chili Recipe with its kick of spice is a nice balance to the sweet flavor for any family gathering, maybe while watching football on New Year’s Day.

What are other favorite holiday gluten free side dishes?

• Cinnamon Orange Cranberry Sauce
• Apple Cheddar Bacon Stuffing
• Lemon Green Beans and Mushrooms
• Healthy Sweet Potato Casserole from A Mind Full Mom is a great way to balance out the holiday indulgence.
• Brown Butter Mashed Potatoes from The Food Charlatan has an amazing buttery flavor.

Corn Pudding Recipe

This sweet corn casserole is super easy and totally delicious. It completes every holiday meal in our family, from Thanksgiving to Christmas, and sometimes even Easter. And it is always one of the favorite potluck dishes any time we bring it to a party. Everyone requests the recipe and now you can have it too!

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

Print Recipe

5 from 5 votes

Corn Pudding

This creamy, sweet and savory corn casserole is always a family-favorite holiday side dish. Plus, it is gluten free.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Side Dish

Cuisine: American

Keyword: corn pudding

Servings: 12

Calories: 225kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

• 12 oz corn niblets, drained or thawed from frozen
• 34 oz creamed corn (two 17-oz. cans)
• 5 large eggs, lightly beaten, or 1 1/4 cups liquid egg substitute
• 1/2 cup sugar
• 4 Tablespoons cornstarch
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon dry mustard
• 1 teaspoon dried minced onion
• 1/2 cup milk - (I have used skim, 1%, and 2% and all have worked fine)
• 1/2 cup melted butter margarine, or vegetable oil spread (like Smart Balance)

Instructions

• Preheat oven to 400°F.
• Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
• In a large bowl, combine the two kinds of corn and eggs.
• In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.
• Stir in the milk and melted butter.
• Pour the mixture into the prepared dish.
• Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.

Tried this recipe?Mention @cupcakekalechip or tag #cupcakesandkalechips!

Nutrition

Serving: 0.5cup | Calories: 225kcal | Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 667mg | Potassium: 189mg | Fiber: 1g | Sugar: 11g | Vitamin A: 420IU | Vitamin C: 4.5mg | Calcium: 29mg | Iron: 0.7mg

Enjoy!