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.
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.
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!
How long will corn pudding last in the refrigerator?
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.
Do you eat corn pudding hot or cold?
I prefer this savory corn pudding casserole hot. I like to serves 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.
How do you make gluten free corn pudding from scratch?
This recipe is so easy to make! Begin by placing olive oil in your cast iron skillet and heating on medium heat. Pour in the frozen corn, chopped onion and dried thyme. Cook until the onion is translucent.
While the corn mixture is cooking mix together the gluten free flour, sugar, baking powder and sea salt in a bowl. Set aside.
In a medium bowl whisk together the eggs, heavy cream and melted butter.
When the corn mixture is done cooking whisk the flour mixture into the egg mixture and immediately pour into the skillet. Stir together everything in the skillet and bake at 350 degrees for 45 minutes.
If you like this recipe you might also enjoy:
Air Fryer Roasted Maple Delicata Squash
Gluten Free Cheeseburger Casserole
Delicious Gluten Free Thanksgiving Recipes
Gluten Free Apple Cinnamon French Toast Casserole
Gluten Free Enchilada Skillet
Gluten Free Sausage, Kale and Potato Skillet
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!
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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 mix 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
