I was given this recipe by a friend over 10 years ago. and I have been making it for years. It’s perfect for a bar-b-que, a Thanksgiving side dish that always gets rave reviews, and it does in fact feed a huge crowd. The original ingredients were filled with preservatives; Jiffy corn bread mix, canned creamed corn, canned corn, etc.
I haven’t made it for over a year and with this past weekend being a holiday, the invitations to dinners and pool parties was on the agenda. All of the fresh corn at the farmers market inspired me to dig up the original recipe. I knew I wasn’t going to use the boxed ingredient, for two reasons; it’s boxed and it’s not gluten free. After searching for creamed corn without all of the stuff in it, I decided to simply make my own. No, really, it’s not that hard. The additional ingredients of eggs, butter, and sour cream all still worked.
Using Shauna’s corn bread recipe as my guide for making my own corn bread mix was the starting point. I needed about 17 ounces of dry ingredients, so along with my kitchen scale and jars of alternative flours and starches, I actually came up with something that really, really worked.
A few of the whispers I heard throughout the crowd at the buffet table was, “this doesn’t taste gluten free”. I thought to myself, what actually does gluten free taste like? In my house and in my experiences of converting to a gluten free lifestyle, is that when done right, it tastes better than what we always knew as traditional – using the white stuff. This dish is proof that making old, household favorites can be achieved using a little bit of creativity and a lot of patience!
Gluten Free Corn Pudding Souffle
Ingredients
creamed corn
1 1/2 tablespoons organic, unsalted butter
1 1/2 tablespoons all purpose gluten free flour
1/2 teaspoon Celtic sea salt
1/4 teaspoon ground, white pepper
12 ounces | 1 1/2 cups heavy whipping cream
2 tablespoons honey
10 ounces | 284 grams | 1 1/4 cup organic, frozen corn, thawed
1 3/4 ounces | 56 grams | 1/4 cup + 1 tablespoon sorghum flour
1 3/4 ounces | 46 grams | 1/4 cup + 1 tablespoon tapioca starch
2 1/4 ounces | 65 grams | 1/4 cup + 1 tablespoon potato starch
2 ounces | 58 grams | 1/4 cup + 1 tablespoon sweet rice flour
7 ounces | 198 grams | 1 cup + 2 tablespoons yellow cornmeal
2 1/4 ounces | 66 grams | 1/4 cup + 1 tablespoon maple sugar
4 teaspoons baking powder
3/4 teaspoon Celtic sea salt
1 teaspoon xanthan gum
1 recipe creamed corn (see above)
20 ounces | 568 ounces | 2 1/2 cups fresh corn (cut from 5 ears of corn)
8 ounces | grams | 2 sticks unsalted, organic butter, melted
2 large eggs
16 ounces sour cream
Instructions
to make the creamed corn:
• melt butter in a heavy cast iron skillet on low heat.
• add flour and whisk to combine (you are making a roux). let cook for one minute to combine.
• add the heavy cream and whisk until slightly thickened, about 5 minutes.
• add the honey, corn, Celtic sea salt, and white pepper. mix. cook over medium heat until it thickens a bit more and all is heated through.
• set aside while you assemble the other ingredients.
to make the batter:
• preheat oven to 350*.
• generously butter a 10″ x 13″ baking pan and set on a rimmed baking sheet lined with parchment paper.
• in a large bowl, whisk all of of the dry ingredients (sorghum flour, tapioca starch, potato starch, sweet rice flour, yellow cornmeal, maple sugar, baking powder, salt, and xanthan gum).
• in another medium bowl, whisk the eggs, sour cream, and melted butter to combine. add the whole corn and the creamed corn. mix to combine.
• slowly, add the dry ingredients to the wet ingredients, mix with a rubber spatula. do not over mix.
• pour mixture into prepared pan
• bake for 1 hour 10 minutes or until a knife inserted into the center of the pan comes out clean.
• if you want to make the non-gluten free version, replace the dry ingredients with 17 ounces of a corn bread mix, and 2 cans of creamed corn.
The Urban Baker / SusanSalzman.com
More Summer Corn Recipes:
Roasted Corn Dip – A Communal Table
Spicy Barbacoa Soft Tacos – Bev Cooks
Fresh Corn Salad with Mango – Heather Christo Cooks
Thomas Kellers Sweet Creamed Corn – The Cilantropist
Sweet Corn Stirfry – Raks Kitchen
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Never had corn pouding, but it looks amazing… Oh! Susan, I have to tell you, you will be pround of me… I’m not trying to be all gluten free, but I’m trying to cut some and I tried buy far a couple of recipes… I haven’t try your all purpose flour mix because I haven’t found 1 flour but I will in a couple of days!
Hi Kim, it’s hard (and can be costly) to buy all of the various flours and starches. I am trying to test a few things using 4-5 basic flours and starches. If we can all achieve this, baking and cooking in this vain could prove to be so much more economical. I am glad you are giving it a try. I am thrilled to be cutting out the white products. Plus, everything is tasting so, so good! Thanks for sharing your experiences!
This looks mouthwatering. I am bookmarking this recipe for the next gathering I need to bring a dish to, especially since it feeds a crowd! Thanks, Susan.
Thanks, Allison. I may try to whip my egg whites next time just to see what happen! Have a great weekend!
Fantastic Susan- I have only ever eaten this at someone’s house, but have never made it- no I have a recipe! Thanks- it look delicious!
I love a good corn souffle — it’s a standard in our house during late-summer get togethers. Thanks for sharing this, Susan!
I love corn pudding! This one sounds wonderful 🙂
I love how you used cast iron. This looks great! Thanks for sharing!
That looks so beautiful and golden! Perfect summer dish.
I’m only a recent liker of corn. This souffle is so pretty and love that it can be changed up so much.
I made the OLD recipe using the canned creamed corn and the corn bread mix. I found a crock pot recipe for this. Needless to say .. tasted great but the gluten attack was way to painful. Thanks for the glutten free version. It looks pretty much the same as the one for the crock pot, so I will try cooking it this way and let you know how it turns out.
Hi Mary! This recipe is pretty darn close. Not as crispy as the original, but really good. I have since cut xanthum gum out of all of my recipes (it’s a GMO product) and the results are just as good, if not better. Please, let me know how it turns out!
this sounds soooooo delish. Have you tried making it dairy free? do you even know how you would approach it? Our thanksgivings are 100{27efe1ccc16afc6105236eb327c94109df2303d90755d07506af9f0011bd0280} gluten and dairy free except for butter. I am determined to make a corn pudding and this sounds like the best one yet.
Hi Linda – Hmmm, you have got me thinking. You might be able to substitute the heavy cream for coconut milk, but not quite sure about the sour cream. If you figure it out, I would love to know what you come up with! Good luck!