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COCONUT CORN PUDDING
If you are looking for a fun new recipe to add some pizzaz to meals you must try my super easy Southern Coconut Corn Pudding.
Corn is a staple ingredient in Southern kitchens, as they love casseroles, plus it’s an indulgent way to eat some vegetables—another thing Southerners are known for. As a Northerner, I was introduced to corn pudding recently and thought it sounded like a yummy recipe to try.
After reading a little background on Corn pudding I realized that it works as an awesome side dish to most protein choices or makes an delicious vegetarian light supper on its own, paired with a simple salad.
Now, for those of you who like savory breakfast foods, I really believe that this Corn pudding would make an amazing brunch dish as well, in fact I plan to bring it to our upcoming family Easter Brunch .
Traditional Corn Pudding recipes
Most recipes I found for Corn pudding call for eggs, a large amount of heavy cream, butter, flour, a touch of sugar, and plenty of corn, of course. The pudding should have a soft, tender texture, like a cross between cornbread and a soufflé.
My goal was to make a Corn pudding without the heavy cream/butter and regular flour as so many of my family are dairy/gluten intolerant and without sugar. I decided to replace the heavy cream and butter with a combination of creamed corn and coconut milk/coconut and the sugar with a small amount of Stevia. The flour was an easy fix with my Gluten Free Flour blend.
As a bonus, my new Coconut Corn pudding recipe tastes absolutely delicious and gives you a lot more non soluble fiber than traditional southern Corn pudding recipes which, for most of us is a welcome benefit.
Southern Coconut Corn Pudding
1/3 cup butter or coconut oil
2 TBSP granulated Stevia
½ cup Coconut milk
4 TBSP Gluten Free baking flour blend
1 can corn niblets (approximately 15 ounces)
2 cans creamed corn (approximately 14 ounces each)
¼ cup diced green onions
¼ tsp each Himalayan pink salt and Black pepper
Preheat oven to 400 degrees F
Grease a 2 quart casserole dish.
In a large bowl, lightly beat the eggs with a whisk.
Add in the butter/coconut oil, flour, stevia and coconut milk and whisk till lightly blended. Stir in the corn niblets , creamed corn and green onions. Blend well.
Pour the mixture into the casserole dish. Bake for 1 hour.
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