Easy Gluten Free Corn Pudding Recipe
Servings: 8 people
Ingredients
- Gluten-free nonstick cooking spray
- 1 medium red bell pepper seeded and diced
- 1 small jalapeño pepper veins and seeds discarded, finely diced
- 2 cups corn kernels fresh or thawed frozen
- 1 medium ½ pound white onion, diced
- 2 tablespoons gluten-free flour blend sweet rice flour, or tapioca starch
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs lightly beaten
- 1½ cups milk or dairy-free substitute
Instructions
- Preheat the oven to 350ºF. Spray a 2-quart baking dish with cooking spray.
- In a mixing bowl, combine the peppers, corn, onion, flour or starch, dry mustard, salt, and pepper. In another mixing bowl, whisk together the eggs and milk. Add the eggs and milk to the corn mixture and mix well. Pour into the prepared baking dish and bake for 45 minutes or until set.
- Can be served warm or at room temperature.
Nutrition
Calories: 82kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Cholesterol: 40mg | Sodium: 400mg | Potassium: 103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 21.7mg | Calcium: 12mg | Iron: 0.5mg
