Family Favorite Corn Pudding

This recipe is a family favorite and has to be on our Thanksgiving table. 🍽 🦃

But I wanted to make a version of this recipe without canned cream corn, so I’ve been making corn pudding all week.

I had been using cassava flour because it helps the ingredients stay together, and it’s a gluten-free, grain-free, nut-free flour made out of yuca roots. 🍠 Regular all-purpose flour works too but requires more cooking time.

If you want to skip the canned creamed-style corn (with its modified corn starch), use the second recipe below.

Any flour works in this new recipe version, but I started to use whole-grain corn flour. I love the flavor it adds.

Both these recipes make excellent leftovers so consider doubling the recipe. 😋

The flavor in both these recipes is excellent. The first recipe made with canned creamed corn has a softer texture.

The second recipe made without creamed corn may need to be cut into pieces before spooning it onto a plate.

If you're not opposed to a little modified corn starch a couple of times a year, go with the first recipe just because it has a little softer texture, and it's easier to dish up. Use cassava or corn flour if you want it to be gluten-free. 


Enjoy! Happy Thanksgiving!🦃

Is corn pudding a tradition on your Thanksgiving table?

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Family Favorite Corn Pudding

Author: Judes Draughon

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

This recipe is a family favorite and has to be on our Thanksgiving table. 🍽 🦃

Ingredients

🌽 Traditional Baked Corn Pudding 🌽

• 4 large eggs 🥚
• 1/4 cup pure maple syrup
• 3 tbsp cassava flour (or your favorite flour)
• 1 cup milk of your choice
• 2 tbsp butter, melted
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups frozen corn, thawed
• 1 can cream-style corn

🌽 Without canned creamed corn

• 5 large eggs 🥚
• 1/3 cup pure maple syrup
• 1/2 cup corn flour or cassava flour
• 2 cup milk of your choice
• 4 tbsp butter, melted
• 1 tsp salt
• 1/4 tsp pepper
• 3 cups (or 18 oz) frozen corn, thawed

Instructions

1. In a large bowl, add eggs and beat with a whisk. Add remaining ingredients and mix well.
2. Pour into a greased 1-1/2-qt baking dish. Bake, uncovered, at 325 degrees F for about 1 hour and 15 minutes or until a knife inserted in the center comes out clean.

Notes

Directions for both recipes are the same