Gluten Free Southern Honey Butter Corn Pudding!
Southern corn pudding is a creamy, comforting dish that is often served at holiday gatherings, barbecues, and family meals. It's a savory-sweet casserole made primarily with corn, eggs, butter, and a blend of seasonings. This is a recipe that I have gotten requests to create for years! I wanted to make sure that when I did it- I managed to create an EXTRA special version.
The dish typically has a smooth, custardy texture, with the corn providing a natural sweetness and a slight chewiness. The base is made from a mixture of whole kernels (fresh, frozen, or canned), cornbread or cornmeal, and sometimes a bit of flour to help thicken it. The eggs act as a binder, helping to create that creamy, almost pudding-like consistency when baked.
Seasonings vary by recipe, but common ones include salt, pepper, a touch of sugar, and sometimes a pinch of cayenne pepper or paprika for extra flavor. Some versions also include grated cheese, onions, or bell peppers to add complexity. The casserole is typically baked until golden brown on top, with a slightly firm, custardy interior.
My version however is unique- as I leaned heavily in a flavor direction that I haven’t really seen done before. HONEY BUTTER with a hint of spice! Honey butter has become one of my favorite flavor combo’s- and everyone knows that both honey and butter taste fantastic with cornbread. It felt like the perfect direction to go and it may have been one of the best ideas I have had in a long time!
If you have kids and are worried about this dish being spicy-the good news is that this corn pudding it really is not at all despite having 1/4 tsp of cayenne! But of course if you have picky eaters who feel that even black pepper is too spicy- feel free to omit it or decrease the quantity to 1/8 tsp.
For those with an Egg Allergy- feel free to swap the “Just Egg” Vegan Substitute in place of the eggs!
To make Dairy Free: any brand of dairy free/vegan butter will work great.
To make Sugar Free: Feel free to swap in sugar free honey or syrup!
Gluten Free Southern Honey Butter Corn Pudding!
Ingredients
- 5 Large Eggs (Or to make egg free/vegan use "Just Egg" as a substitute.)
- 6 Tbsp Butter (Or Vegan Butter) Melted
- 6 Tbsp Honey
- 1 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Tsp Cayenne
- 1/4 Cup Starch (Tapioca, Potato, Arrowroot or Corn Starch)
- 1/4 Cup Gluten Free All Purpose Flour (I used King Arthur Measure for Measure)
- 1 Can Whole Corn, Drained.
- 2 Cans Creamed Corn
Instructions
- Preheat oven to 400 degrees.
- Add the eggs to a large bowl. Whisk vigorously. Then whisk in the melted butter & honey! Next stir in the salt, pepper, cayenne, starch and flour until fully mixed and smooth.
- Pour in the drained whole corn and creamed corn! Then pour into a medium sized casserole dish.
- Place into the oven and bake 40-45 minutes. The top will be beautifully golden brown and the pudding will be mostly set (it may still wiggle/jiggle a bit)
- It can served right out of the oven! (Or reheated again in the oven later).
