Sweet Honey Corn Pudding {gluten free option}

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Sweet Honey Corn PuddingUnique in its simplicity, our Sweet Honey Corn Pudding is pure comfort food at its finest. With a sweet kiss of honey (The Big Lug’s addition), this sweet but humble side dish satisfies. In fact, it is the perfect “coolant” to hot and spicy main dishes—especially with BBQ favorites like baked beans or barbecued ribs doused in a sauce packed with heat. It is also a great complement to hearty autumn or wintertime meals.

Humble indeed. This recipe for Sweet Honey Corn Pudding calls for what most people have in their pantry: canned whole corn kernels as well as creamed corn—not something I generally prepare and serve. In fact, this is the only dish I make with canned corn and prefer using frozen when fresh is not in season. As for fresh corn from the cob, I have a corn pudding recipe calling for it. But, I will share that recipe with you later this summer!

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Corn pudding needs no embellishment—that is, unless the mood strikes you. In fact, when not serving with a spicy main dish, we have been known to add a little heat such as chopped peppers (hot or mild, such as poblano) and spices such as ancho and/or chipotle chili powder and cumin. Or, a few dashes of Tabasco® Sauce. We’ve even added grated Cheddar and Pepper Jack cheeses as well as bacon and chopped green onions! Not unlike mashed potatoes, corn pudding truly is a blank canvas awaiting your creativity. So have some fun in the kitchen and trust your own palate!

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We have been making this scrumptious side dish for years after first spotting the recipe for Awesome and Easy Creamy Corn Casserole over at AllRecipes.com. It was described as “like a cross between corn soufflé and a slightly sweet corn pudding.” How could we resist? However, instead of using Jiffy® Corn Muffin Mix, we use our own all-natural Homemade Sweet Cornbread Mix to avoid artificial food additives found in heavily processed foods—such as dextrose, hydrogenated fats, sodium acid pyrophosphate and/or soy products.

The added bonus of making your own cornbread mix with Wicked Good Kitchen’s Homemade Sweet Cornbread Mix is that you can customize it and make it gluten-free by using our recommended and tested blend, Cup4Cup (C4C) Gluten-Free Flour, or your favorite gluten-free flour blend measured cup for cup or by grams, in place of the all-purpose wheat flour called for in the recipe. In fact, it is the gluten-free version of this recipe that is photographed within this post. Amazingly, it is just as creamy and tasty as the original made with regular wheat all-purpose flour!

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Well, I must share with you that it was “one of those weeks” last week. Everything seemed to be going wrong. Wait. It was actually two weeks long. I had been fighting with sunlight (read: lack of it) over this time as well. A strange weather pattern seemingly parked itself over Central Indiana. Grey gloomy skies loomed overhead and rain was isolated and scattered. Day. After. Day. A natural light loving photographer’s nightmare. We just couldn’t shake this weather pattern. And, it carried over into the holiday weekend. Not fun. But! I’d surely take it over last year’s swelter at 105 degrees on the Fourth of July any day!

Meanwhile, I continued to grow more and more frustrated with each passing day. I even vented in a tweet about putting off photography yet another day. I really wish I could have captured better photos. Then, when I did whip up another batch of this corn pudding for another shoot (yes, I did that for you), our male Bombay cat decided it was a good idea to munch on my basil plant. Ergo, no pretty green garnishes for this recipe. Or my next for that matter. There was no time to run out and buy some as I was losing what natural daylight I had. So please forgive my lack of food styling and lack of color pop due to poor sunlight. Perhaps the next time I prepare this dish, I can update the photos. A girl can dream!

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As I mentioned in my previous post, although I try not to eat corn products due to the high sugar content, The Big Lug loves our corn pudding recipe made with my Homemade Sweet Cornbread Mix. In fact, we served this pudding over the Fourth of July weekend along with sticky barbecued ribs and my wicked baked bean recipe made with a dark beer reduction. Mmm. Yes, I cannot help it. I enjoy sugary sweet baked beans once a year—on the Fourth of July. And, yes…I pay for it. On the scale. But, I won’t go there. To me, it just isn’t the Fourth of July without some carb-loaded, sweet-heat, smoky baked beans! Are you with me on this? On Friday, I will be sharing this epic recipe with you. Epic. Watch out, Bobby Flay! Hahaha!

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What makes our Sweet Honey Corn Pudding wicked good? Besides being easy and quick to prepare, this irresistible recipe starts with our all-natural homemade sweet cornbread mix made with plenty of yellow cornmeal and just the right amount of sweetness. No nasty food additives here! Even the canned corn recommended brand has no nasty additives. Bonus! The recipe offers a wonderful gluten-free option which is a life-saver when entertaining guests with gluten sensitivities. In fact, your other guests won’t even notice this comforting and tasty side dish is gluten-free! Major bonus. What’s not to love about that?

Keep your family traditions alive this grilling season and make some sweet corn puddin’!

xoxo,

spatsign

 

 

 

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Sweet Honey Corn Pudding {gluten free option}

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: Makes 8 servings.

Sweet Honey Corn Pudding {gluten free option}

What makes our Sweet Honey Corn Pudding wicked good? Besides being easy and quick, this irresistible recipe starts with our all-natural homemade sweet cornbread mix made with plenty of yellow cornmeal and just the right amount of sweetness. No nasty food additives here! Even the canned corn recommended brand has no nasty additives. Bonus! The recipe offers a wonderful gluten-free option which is a life-saver when entertaining guests with gluten sensitivities. In fact, your other guests won’t even notice this comforting and tasty dish is gluten-free! Major bonus. What’s not to love about that?

Ingredients

  • 2 cups (292 grams) Homemade Sweet Cornbread Mix recipe by Wicked Good Kitchen™
  • ½ cup (1 stick or 113 grams) unsalted butter, melted & cooled slightly
  • 2 large eggs (mine weighed 105 grams w/o shells), lightly beaten
  • 1 (15 ounce) can whole kernel corn, such as Del Monte®, drained
  • 1 (14.75 ounce) can creamed corn, such as Del Monte®
  • 1 cup (240 grams) dairy sour cream, such as Daisy® Brand
  • 1 to 2 tablespoons (21 to 42 grams) honey

Directions

Arrange oven rack in middle of oven and preheat oven to 350º F. Grease 9x9-inch baking dish.

In a large bowl, combine Homemade Sweet Cornbread Mix, butter, eggs, whole and creamed corn, sour cream and honey. Mix until well blended. With rubber spatula, scrape mixture into prepared baking dish. Smooth top with spatula.

Bake in preheated oven until the pudding is set and top is light golden brown, about 40 to 45 minutes. Serve hot or at room temperature. Store leftovers covered in refrigerator.

Recipe Notes

Tips:

When measuring Homemade Sweet Cornbread Mix by Wicked Good Kitchen™, spoon the mix into cup and level off. Do not pack firmly or this will cause over-measuring.

To substitute canned whole kernel corn, use 1½ cups frozen whole kernel corn.

For Gluten-Free Option: Prepare Homemade Sweet Cornbread Mix by Wicked Good Kitchen™ and substitute 1½ cups (192 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams, in place of the all-purpose wheat flour called for in recipe.

Recipe Source: WickedGoodKitchen.com

http://wickedgoodkitchen.com/sweet-honey-corn-pudding-gluten-free-option/

Visual Step-by-Step for Sweet Honey Corn Pudding

Including Recommended Brands

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About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Just love a good corn pudding!! Looks so fluffy and delicious!
    Mr. & Mrs. P recently posted…Arroz con Pollo (Cuban Chicken and Rice)My Profile

  2. This looks delicious! I’ve never made corn pudding but you make it look so easy. 🙂
    Tina @ Tina’s Chic Corner recently posted…Chocolate Gooey CookiesMy Profile

  3. This looks sooo scrumptious, Stacy! I love how easy it is, too!
    Georgia @ The Comfort of Cooking recently posted…Ooey Gooey S’mores Brownie BarsMy Profile

  4. I’m sorry to hear about your rough week (or two!). I hope the weather gets better for you! There’s nothing a food blogger dreads more than dreary weather 🙂

    My mom loves corn pudding, so we always have it when she wants to make something special 🙂 I’d love to try yours – it looks wonderful! 🙂
    Jennifer @ Not Your Momma’s Cookie recently posted…Salted Butterscotch PuddingMy Profile

    • Thank you, Jennifer! Corn pudding truly is one of the best comfort foods. I must check out your Salted Butterscotch Pudding! Thanks for dropping by!

  5. Sorry to hear about the grey and gloomy weather you’ve been getting lately, hoping for tons of brighter and sunnier days coming your way 🙂 On a sunny note though, this corn pudding looks fabulous Stacy! Love the summery color and it looks so fluffy and creamy, yum! Always appreciate your amazing step by step visuals too, thank you so much for sharing 🙂

    • Thank you, Kelly! Sunny days are the best days for food bloggers, aren’t they? Thanks for the compliments and for stopping by!

  6. I love it, as usual you have amazing recipes 🙂 x
    renee@chocolatepeanutbutterohmy recently posted…Chocolate Cupcake with Cream Cheese FrostingMy Profile

  7. It ultimately boils down to how delicious it looks and how simple it is to make, so don’t worry about pictures. This pudding would be perfect atop a hearty soup too, I’m getting ideas.
    What is up with the weather pattern all around??Hope it gets better for you.

  8. Ooooooh, I NEED this! There’s a local restaurant called El Torito that makes these insanely good corn cakes that look a lot similar to this, but without the amazing addition of honey! I can’t wait to make this at home for my next Mexican food night!!
    Hayley @ The Domestic Rebel recently posted…Cookie Dough Milkshake + Ninja Mega Kitchen System GIVEAWAY!My Profile

  9. Oh hi, this looks UM – incredible!!! Bring some over please ;)!
    ashley – baker by naturea recently posted…The New York SourMy Profile

  10. You know how I know your photos are gorgeous? Because I’m DROOLING. And my dinner just was not as good as this would have been!

    Do you think this ships well? Cause I’ll eat leftovers.
    Jen @JuanitasCocina recently posted…Peach Galette with Butterscotch Schnapps Glaze ~ A #SaucyMama Dessert!My Profile

  11. i love corn, i would love to try your recipe.

  12. Maria | Pink Patisserie says:

    So sorry to hear you had a bad blogging week too! Sometimes it’s just so hard to get everything to sync. I TOTALLY get it. Nevertheless this looks so delicious and I think you did a fantastic job with the photos. I love a goood corn pudding once in awhile too. It’s not summer without corn! (and baked beans) 🙂

    • Thank you, Maria! It is really nice to share with gal pals the downer blogging days. That’s what we are here for…to inspire and motivate each other! Thanks for the compliments and for stopping by! xo

  13. You’re in Indiana?! So am I!! And yes, this weather sucks! I can’t get any sunlight… also, I don’t know if I want to make soups because it’s 50 degrees one day, or if I want frozen pie because it’s 99 degrees the next! 🙂

    The corn pudding looks amazing. Seriously, my mouth is watering up!
    Kate@Diethood recently posted…Apple Avocado Salsa with Honey-Lime DressingMy Profile

    • Thank you, Kate! Yes, I am in Indiana. (We have had this discussion before, LOL.) Ugh, the weather. Well, at least it is not the sweltering heat wave we experienced last year! Thanks so much for stopping by! xo

  14. I absolutely have to make this!

  15. Homey and humble corn pudding…I love this recipe so much, especially since I’ve always had a soft spot for corn bread. Thanks, Stacy! (:
    Monica recently posted…Blueberry CrostataMy Profile

  16. What a tasty summer side, and I love the idea of adding some heat to spice things up!
    Laura (Tutti Dolci) recently posted…mango, cashew & toasted coconut macaronsMy Profile

  17. Corn pudding, you sure are making me smile with this goodness here! I will try hard not to eat it all just as my main dish, it’s just that good!
    Pamela @ Brooklyn Farm Girl recently posted…Kale Turkey Meatball SubMy Profile

  18. Wow, this corn pudding looks amazing. The moist center is calling my name. Those are the sweetest little measuring cups I’ve ever layed eyes on.
    Jennie @themessybakerblog recently posted…Guinness Barbecue SauceMy Profile

  19. My husband LOVES corn pudding. It’s part of his birthday request meal. This looks great!
    DessertForTwo recently posted…Peach Jalapeño MargaritasMy Profile

  20. Thank you for this recipe, Stacy! I grew up eating corn casserole on Thanksgiving, and it was always made with the Jiffy corn muffin mix. Your recipe looks like the exact same recipe my aunt always used for corn casserole, but now I can make it *GLUTEN FREE*! I’m so excited to try it and to hopefully experience just a little bit of nostalgia this Thanksgiving. Thanks again.

    • Aww…thank you, Jennifer! I am so glad you found this recipe to make your gluten free Thanksgiving filled with tasty eats and nostalgia. Thank you for taking the time to visit and comment. I appreciate your kind words as it means so much to me. Happy Thanksgiving, my friend!

      • Stacy, I made it last night for my work’s Thanksgiving celebration, but I only told one person it was gluten free (because she’s gluten intolerant and I didn’t want her to miss out). It wasn’t until after people started telling me how good it was that I finally let them know I didn’t use wheat flour. At the end of the night, I had nothing but an empty dish to take home. I’m making it again today for Thanksgiving at our friends’ house, and my daughter and husband are excited to eat more of it. Thank you again for this awesome recipe, it tasted just like the one I grew up eating. 🙂

        • Wow! I would say that is a resounding success when your co-workers enjoyed this corn pudding casserole so much and didn’t know it was gluten free! Thank you ever so much, Jennifer, for stopping by and providing such positive feedback on this recipe. When I developed the Homemade Cornbread Mix with the Gluten Free Option, it had to pass the test with our Sweet Honey Corn Pudding recipe! It was a challenge to figure out just how much oil needed to be added. When I added too much, it left an oil slick on top of the pudding. After a few more tests, I nailed it down. I’m so glad that my recipe was enjoyed by you, your co-workers and your family as well as it becoming a new Thanksgiving tradition to carry out over the years on your gluten free journey. Once again, thank you! It is sweet comments like yours that keep me motivated to create more tasty gluten free recipes or other special diet recipes. Meanwhile, warmest wishes to you and yours for a meaningful and happy Thanksgiving! 🙂

  21. This is in the oven now! Fingers crossed for me, I’m a terrible cook haha! It looks perfect, so I hope I can pull it off! This will be the first time I’ve ever made corn pudding, but my husband is a fan. 🙂

    • Thank you for writing, Heather! Don’t worry…this recipe is pretty much fool-proof. I hope it turns out and that you and your husband enjoy it! 🙂

  22. Jerrika Grissette says:

    If I were to use the Jiffy box corn bread mix would I be using 1 or 2 boxes?

  23. hI sTACY

    hOW MUCH CHEDDAR AND PEPPER JACK CHEESE can I add to this recipe.

    • Hi again, Jackie! You really had some great questions today. 🙂 For this recipe for Sweet Honey Corn Pudding, I wouldn’t add more than 1 cup (4 ounces) of shredded cheese, total. For instance, to add both Cheddar and Pepper Jack cheeses in a 1:1 ratio, I would add 1/2 cup of each. I hope this answers your question. Definitely let me know how your Sweet Honey Corn Pudding turns out with added cheese and if you like it. Thanks again for writing and happy baking!

  24. Could this be made in a crockpot to save oven space on Thanksgiving Day? …if so, on high for about 3-4 hours? It looks so good!

    • Hi there, Karen! Thanks for writing with such a good question. Since I have not tried making this recipe in a crock pot, I am referring you to an online source that has. Over at CrockPotGuys.com, you can find their recipe for Easy Corn Souffle which is very similar to this recipe for Sweet Honey Corn Pudding. When cooking in a crock pot on the high setting, according to their recipe, you should start checking it around the 3 hour mark and cook it only up to 20 minutes longer. I think 4 hours would be too long. Don’t forget to grease the crockpot before cooking. Thanks again for writing and I hope this information is helpful to you. Meanwhile, warmest wishes to you and yours for a fun and meaningful Thanksgiving Day holiday!

  25. jerrikag grissette says:

    Would it be okay if i use saltedd butter ?

    • Hi there! Thanks for writing. Yes, you could use salted butter in this recipe if you like a salty-sweet flavor sensation with corn pudding. I hope this information helps. 🙂 Happy Thanksgiving!

  26. Jerrika GRISSETTE says:

    Do you think it will overpower the whole dish especially since I see that the cream corn and whole kernel corn has 320 g of sodium including the Jiffy cornbread mix?

    • Hi again! Personally, I would only use unsalted butter in this recipe because the amount of salt in a single stick of salted butter can range from brand to brand and be as high as 3/4 teaspoon. So, you never really know how much salt is being added to your baking and cooking when using salted butter. You had asked if it were possible to use salted butter and, of course, it is. You would just have to like a lot of salt. It is worth it to make a special trip to pick up unsalted butter for this recipe. As always, I recommend my recipes as written. For instance, a lady wrote today wanting to know if my Golden Thanksgiving Turkey Giblet Stock is supposed to taste unsalted. Yes, because many people brine their turkeys and the added salt from the brine imparts salt into stuffing if baked inside the turkey as well as in the pan juices which used to make gravy. It’s always best to bake and cook with unsalted butter so salt can be controlled, to taste. I hope that I have answered your question thoroughly and completely. Once again, thanks for writing and have a wonderful Thanksgiving!

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