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
1/2 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