Gluten Free Sweet Corn Pudding (Revised)

Created by Carrie Forbes of

Free of gluten (with options for dairy free)

1 cup milk (or non-dairy milk of your choice)

2 Tbsp. cornstarch

2 Tbsp. butter (or coconut oil)

1 tsp. salt

1 tsp. pepper

2 (11 oz.) cans sweet white and yellow corn, drained (reserving 1/4 cup liquid)

1/2 cup sugar or honey (or agave nectar, or maple syrup...)

2 tsp. vanilla

2 eggs, slightly beaten


Preheat oven to 350 degrees. Whisk milk and cornstarch together in a small bowl. Add to a small saucepan and simmer until slightly thick and creamy, whisking constantly. (This is a basic cream soup/gravy recipe) Add 2 Tbsp. butter and whisk until melted. Add salt and pepper. Remove from stove and let cool slightly. In a large bowl pour in milk/cornstarch mixture. Add sweet corn and liquid. Mix thoroughly. Add sugar, beaten eggs, and vanilla. Pour into a greased casserole dish. Bake for 35-40 minutes until casserole is set (a knife inserted in the middle will come out clean) and bubbling. Cool slightly before serving.

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