Ingredients
The following ingredients have 4 Servings
- 3 large eggs
- ½ cup sour cream
- ⅓ cup granulated sugar
- 4 tablespoons butter, (melted and cooled)
- ½ cup all-purpose gluten free flour, (I use and recommend Cup4Cup brand)
- 6 tablespoons cornmeal, (certified gluten-free)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- (2) 15 ounces cans cream-style corn
Instruction
- Preheat the oven to 350 degrees fahrenheit. Grease a 9X13 baking dish.
- In a large bowl whisk together the eggs, sugar, sour cream, and butter. Whisk in the dry ingredients. Stir in the creamed corn until well combined.
- Pour into the prepared casserole dish and bake for 40-45 minutes, rotating halfway through. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool for 10 minutes before serving. Scoop with a large spoon to serve.
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