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
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
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