I couldn’t possibly make it through the holidays without serving up at least one round of southern style corn puddin’! (That’s right, no need to waste energy on the “g” when you are making southern foods!). This amazing dish is easily made gluten-free and dairy-free and can go in the direction of either savory or sweet!
It’s best made with fresh corn if you’ve got it, otherwise frozen corn will do (meh on the canned stuff…).
Here are the details for a recipe serving 4:
2 Cups corn kernels (thawed if frozen)
1 Tablespoon organic cornstarch
2 Tablespoons organic cornmeal
2 Large eggs (alternatively egg replacer such as ground flax seed and water)
2 Tablespoons melted butter (alternatively coconut oil or vegan butter)
1/2 Cup milk (alternatively almond, coconut, cashew or any other milk substitute!)
1/4 Cup honey (alternatively maple syrup, date sugar, or coconut sugar)
1/2 Teaspoon salt
*If you want to go the sweet route, consider leaving the recipe as is and drizzling a little honey on top while it’s hot!
*If you want to go the savory route, consider adding in 1/2 cup shredded cheddar cheese, chopped jalapeños, and scallions before baking!
Directions are simple: Mix all ingredients, grease an 8×8 baking pan, pour the mixture in and bake at 375 for about 30 minutes. If you want to toast the top (or brown the cheese if that is what delights you!), set to broil for a few minutes at the end. Test with a toothpick and enjoy after it has cooled down slightly!
Just like that, (well, minus the crab legs, sweet potatoes covered in marshmallows, and butter-in-everything motto), it will be like having a holiday dinner with my family! If you fix this recipe, post a picture below of how it comes out…I would love to see it! Have fun!