Gluten-free version of the holiday favorite, corn pudding.

Anne

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
18
Yield:
2 9x13-inch baking pans
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking pans with cooking spray.

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  • Stir cream-style corn, corn kernels, sour cream, cornbread mix, butter, and Cheddar cheese together in a large bowl. Divide between the pans and smooth out the tops.

  • Bake in the preheated oven until tops are browned, about 45 minutes. Allow to cool for a few minutes before serving.

Cook's Note:

Use light sour cream if preferred.

Nutrition Facts

348 calories; protein 7.9g 16% DV; carbohydrates 35.6g 12% DV; fat 20.7g 32% DV; cholesterol 51.4mg 17% DV; sodium 427mg 17% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
04/15/2020
Well, the ingredients all looked great going together. I questioned the complete lack of eggs and the cup of melted butter was surprising. The result was a soupy mess after 45 minutes. Thinking more cooking was the answer, continued baking. The mixture broke at 1 hr 15 minutes to a massively greasy mess. Were I to use this recipe again, I would add 8 beaten eggs and reduce butter by 50% to 1/2 cup total butter. Read More