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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



5 eggs

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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