Easy Gluten Free Corn Pudding Recipe

Ingredients

• As neededGluten-free non-stick cooking spray
• 1 mediumRed pepper, deseeded and diced
• 1 smallJalapeño pepper, veins and seeds removed, finely diced
• 300 g (2 cups)Corn kernels, fresh or thawed from frozen
• 1 medium (225 g / ½ lb)White onion, diced
• 2 tbsp (about 16 g)Gluten-free flour blend, sweet rice flour or tapioca starch
• 1 tspDry mustard
• 1 tspKosher salt
• ½ tspFreshly ground black pepper
• 2 largeEggs, lightly beaten
• 360 ml (1½ cups)Milk or dairy-free alternative

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F). Coat a 2-quart baking dish with gluten-free cooking spray.

2. 2

   Mix and bake

   In a mixing bowl, combine the red pepper, jalapeño, corn, onion, flour or starch, dry mustard, salt and black pepper. In a separate bowl, whisk the eggs with the milk. Add this mixture to the corn mixture and stir well, then pour everything into the prepared dish. Bake for 45 minutes, or until set.

3. 3

   Serve the pudding

   Serve warm or at room temperature.

What is corn pudding?

Corn pudding is an American baked side dish in which corn is held together by a soft mixture of eggs and milk. It is related to the custardy vegetable bakes often served alongside a larger meal.

This version pairs the corn's sweetness with red pepper, onion and jalapeño. Gluten-free flour or starch helps the mixture set without conventional wheat flour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 82 calories, 2g protein, 14g carbs, 1g fat.

The corn and onion provide most of the carbohydrates, while the eggs and milk contribute protein and some fat. Serve a portion alongside a protein-rich main and extra vegetables to make a more varied plate.

Choosing the ingredients

Corn: Fresh kernels or thawed frozen corn both work here. If using frozen corn, thaw it before mixing it into the other ingredients.

Flour or starch: Use the gluten-free blend, sweet rice flour or tapioca starch specified in the recipe. These options help bind the egg-and-milk mixture.

Milk: Dairy milk or a dairy-free substitute can be used. Choose an unsweetened alternative so it does not add an unintended flavour.

Preparing the peppers

Red pepper: Dice it so the pieces distribute through the pudding and soften as it bakes.

Jalapeño: Removing the veins and seeds before finely dicing gives a milder result than leaving them in. Handle the cut pepper carefully and wash your hands afterwards.

Getting an even mixture

Dry ingredients: Mix the vegetables and corn with the flour or starch, mustard, salt and pepper first. This helps spread the seasonings and binder through the vegetables.

Egg mixture: Whisk the beaten eggs with the milk in a separate bowl, then stir them into the corn mixture until combined before pouring it into the dish.

How to tell when it is set

Bake the pudding at 180°C for 45 minutes, as directed. The key cue is that the mixture has set rather than remaining loose in the centre.

Ovens and baking dishes can vary, so check the centre near the end of the stated baking time. Avoid removing it while the middle still looks unset.

Serving the pudding

The recipe serves eight as a side dish and allows for serving it either warm or at room temperature. Its sweet corn and mild heat suit a savoury main course.

For a balanced plate, pair a portion with a protein-rich main and another vegetable. The pudding can also be part of a spread of sides.

Recipe notes & tips

• Thaw frozen corn before adding it to the bowl.
• Dice the red pepper and onion evenly so they are distributed through the bake.
• Remove the jalapeño veins and seeds as directed for a milder flavour.
• Whisk the eggs and milk separately before adding them to the corn mixture.
• Grease the baking dish thoroughly so the pudding is easier to serve.
• Begin checking for a set centre around the end of the 45-minute bake.

Variations

• Use sweet rice flour: Choose it in place of a general gluten-free flour blend.
• Use tapioca starch: Substitute it for the flour option listed in the ingredients.
• Choose fresh corn: Use kernels cut from fresh corn instead of thawed frozen kernels.
• Adjust the heat: Leave out the jalapeño for a milder pudding.
• Use dairy-free milk: Replace the milk with a dairy-free alternative.

Common mistakes to avoid

• Adding frozen corn still icy: Thaw it first so excess ice does not dilute the mixture.
• Leaving jalapeño seeds in: Remove the veins and seeds as directed to keep the heat milder.
• Skipping the separate whisking: Combine the eggs and milk in their own bowl before adding them to the vegetables.
• Underbaking the centre: Bake for 45 minutes or until the mixture is set.
• Using an ungreased dish: Spray the 2-quart baking dish before pouring in the mixture.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat portions in the oven or microwave until warmed through; it can also be served at room temperature.

Frequently asked questions