Gluten-Free Recipes

Gluten Free Corn Pudding Skillet

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

two plates of gluten free corn pudding skillet

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Ingredients

Frozen Whole Kernel Corn
Sweet O n ion
Dried Thyme
Olive Oil
Gluten Free Flour
Granulated Sugar
Baking Powder
Sea Salt
Eggs
Heavy Whipping Cream
Unsalted Butter

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

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 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.

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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

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5 from 1 review

Author: Elaine VanVleck
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Gluten Free

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Description

Ingredients

Scale

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

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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.

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.

Air Fryer Roasted Maple Delicata Squash

This simple recipe for air fryer roasted maple delicata squash uses maple syrup and a dash of cinnamon. In this recipe I tell you how to air fry delicious delicata squash. It's so easy!

This Air Fryer Roasted Maple Delicata Squash is the ultimate blend of savory and sweet, making it a cozy addition to any fall menu. If you've ever wondered how to cook delicata squash, this method is quick, flavorful, and foolproof.

The result is tender roasted delicata squash with maple syrup that caramelizes beautifully. This recipe creates a dish that feels both comforting and elegant. It's an easy delicata squash recipe that works just as well for weeknight dinners as it does for special holiday gatherings.

a platter of air fryer roasted maple Delicata squash

Delicata squash is my favorite winter squash because it's so easy to work with. You don't need to peel it and it's so much easier to cut up than acorn squash. I grow delicata every year in my garden.

If you are interested in growing Delicata the easiest way that takes up the least amount of space is up wire. I get wire concrete panels from the hardware store and grow my plants up that. The plants are easy to start and very hardy in the garden.

You can find all of my air fryer recipes here: My Favorite Gluten Free Air Fryer Recipes

a platter of air fryer roasted maple delicate squash

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Ingredients

Instructions

Using a sharp knife, slice the Delicata squash in half. Remove the seeds from the center. Cut the ends off and discard. Slice the squash into ¼ inch thick half rounds.

Place squash, olive oil, maple syrup, salt, pepper and cinnamon in a large bowl. Stir to coat the squash thoroughly.

Pour the squash mixture into the basket of your air fryer. Drizzle the sauce from the bowl over the squash.

Air fry at 400 degrees for 12 minutes.

After 12 minutes check the squash. It should be cooked through and starting to brown. If there isn't any browning yet cook at 400 degrees for another 2-5 minutes.

Serve warm as a side dish.

Supplies

Frequently Asked Questions

Can I eat the skin of the Delicata squash?

Yes! The skin of a Delicata squash is soft after it is cooked. You don't need to peel a Delicate squash at all. It makes this squash one of the easier ones to prepare.

You will but the squash in half, remove the seeds and cut off the ends. Then cut the winter squash into half rounds. I like to mix this recipe up in a large bowl and then pour into my air fryer.

How can I tell if a Delicata squash is ripe?

You should not be able to pierce the skin of a Delicata squash that is ripe with your fingernail. The stem should also be tan instead of bright green. If the stem is still bright green the squash likely isn't ready yet.

You might also be able to tell by the coloring. If the winter squash is a pale cream color it needs more time to mature. A mature Delicata squash should be more yellow and possibly have some orange spots.

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I get a lot of 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 40% off your first order!