This easy recipe for gluten free corn pudding skillet makes a great Thanksgiving side dish. This baked casserole is healthy and homemade. This new version of an old fashioned recipe makes the best savory corn pudding.
My version of a classic recipe is a savory pudding. With just one tablespoon of sugar added this dish is great for meals and can be served hot right of the oven. I really enjoy the leftovers the next day for breakfast!
If you are looking for more corn side dish recipes try my Gluten Free Zucchini Squash and Corn Casserole, my Easy Fried Frozen Corn, Cheesy Slow Cooker Creamed Corn or my Healthy Mexican Street Corn Salad.
You can find all of my side dishes here: Gluten Free Side Dish Recipes
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Instructions
Preheat your oven to 350 degrees.
Add the olive oil and heat your cast iron skillet over medium heat.
Add the corn, onions and thyme to the skillet and cook until the onion is translucent.
While the corn mixture is cooking in a small bowl whisk together the gluten free flour, sugar, baking powder and sea salt.
In a medium bowl whisk together the eggs, heavy cream and melted butter.
When the corn mixture is done cooking combine the flour and egg mixtures and then pour over the corn mixture in the cast iron skillet.
Stir the cast iron skillet ingredients together.
Bake at 350 degrees for 45 minutes. The top and edges will be lightly browned and firm.
Let cool slightly and serve hot.
Supplies
Frequently Asked Questions
Gluten free corn pudding skillet will last in the refrigerator for 3-4 days. After it has cooled completely place in a sealed container and refrigerate. You can also place in a freezer safe container and freeze for up to a month.
I prefer this savory corn pudding casserole hot. I like to serve this as a hearty side dish with meals. It's perfect as a hot side dish for Thanksgiving or other gatherings.
Some do enjoy corn pudding cold directly from the refrigerator. I however, think it is much tastier hot right out of the oven and then reheated when serving leftovers.
More Recipes You Might Enjoy
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!
Gluten Free Corn Pudding Skillet
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free corn pudding skillet makes a great Thanksgiving side dish. This baked casserole is healthy and homemade. This new version of an old fashioned recipe makes the best savory corn pudding.
Ingredients
- 32 ounces Frozen Whole Kernel Corn
- 1 small Sweet Onion, chopped
- 2 tsp. Dried Thyme
- 2 Tbsp. Olive Oil
- 4 Tbsp. Gluten Free Flour
- 1 Tbsp. Granulated Sugar
- 2 tsp. Baking Powder
- 2 tsp. Sea Salt
- 6 large Eggs
- 2 cups Heavy Whipping Cream
- ½ cup Unsalted Butter, melted
Instructions
Preheat your oven to 350 degrees.
Add the olive oil and heat your cast iron skillet over medium heat.
Add the corn, onions and thyme to the skillet and cook until the onion is translucent.
While the corn mixture is cooking in a small bowl whisk together the gluten free flour, sugar, baking powder and sea salt.
In a medium bowl whisk together the eggs, heavy cream and melted butter.
When the corn mixture is done cooking combine the flour and egg mixtures and then pour over the corn mixture in the cast iron skillet.
Stir the cast iron skillet ingredients together.
Bake at 350 degrees for 45 minutes. The top and edges will be lightly browned and firm.
Let cool slightly and serve hot.
Notes
If you don't have a cast iron skillet you can cook the corn mixture on the stove top and then combine all the ingredients in a greased 9x13 pan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Gluten Free
Top Tip
I love a simple side dish! For this recipe I use frozen corn and dried thyme to make things really simple. It's easy to buy the ingredients ahead of time and have them for when you want to make this side dish.
Michelle says
Can't go wrong with a freshly baked corn pudding. Perfect for Thanksgiving!
smallfarmbiglife says
Thanks Michelle! This is definitely a Thanksgiving favorite at our house. ~Elaine