This easy gluten-free corn pudding skillet is a comforting, savory side dish that shines at Thanksgiving and any family meal. Baked until golden and set, this homemade casserole is a fresh take on an old-fashioned favorite. It’s simple to prepare, made with everyday ingredients, and just a touch of sugar keeps the flavor balanced. Leftovers reheat nicely and are delicious for breakfast the next day.
This savory corn pudding uses a small amount of sugar to highlight the natural sweetness of the corn. Serve it straight from the oven while it’s warm and slightly crisp at the edges. It makes a hearty, crowd-pleasing accompaniment to roasted meats and holiday spreads.
Ingredients
- 32 ounces frozen whole kernel corn
- 1 small sweet onion, chopped
- 2 tsp dried thyme
- 2 tbsp olive oil
- 4 tbsp gluten-free flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 2 tsp sea salt
- 6 large eggs
- 2 cups heavy whipping cream
- ½ cup unsalted butter, melted
Instructions
1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a cast iron skillet or other ovenproof skillet over medium heat.
3. Add the frozen corn, chopped onion, and dried thyme. Cook until the onion becomes translucent and the corn is warmed through.
4. In a small bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and sea salt.
5. In a medium bowl, whisk the eggs, heavy whipping cream, and melted butter until well combined.
6. Combine the dry flour mixture with the egg and cream mixture, then pour this batter over the cooked corn and onions in the skillet.
7. Stir gently to combine so the corn is evenly distributed in the custard-like batter.
8. Bake at 350°F for about 45 minutes, until the center is set and the top and edges are lightly browned and firm.
9. Allow the corn pudding to cool slightly, then serve warm.
Supplies
- Cast iron skillet or ovenproof baking dish (9×13-inch works if you don’t have a skillet)
- Mixing bowls and a whisk
- Measuring cups and spoons
Frequently Asked Questions
Store cooled leftovers in a sealed container in the refrigerator for 3–4 days. You can also freeze portions in a freezer-safe container for up to one month; thaw and reheat before serving.
This recipe is best served hot, straight from the oven, as a savory side dish. Some people enjoy it cold, but reheating brings back the texture and flavor.
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Gluten Free Corn Pudding Skillet
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Gluten Free
Description
This easy gluten-free corn pudding skillet is a healthy, homemade baked casserole that works as a savory side dish. It’s an updated version of a classic recipe and combines simple pantry ingredients for a comforting result.
Ingredients
- 32 ounces frozen whole kernel corn
- 1 small sweet onion, chopped
- 2 tsp dried thyme
- 2 tbsp olive oil
- 4 tbsp gluten-free flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 2 tsp sea salt
- 6 large eggs
- 2 cups heavy whipping cream
- ½ cup unsalted butter, melted
Instructions
1. Preheat oven to 350°F.
2. Heat olive oil in a cast iron skillet (or use an ovenproof pan) over medium heat.
3. Sauté corn, onion, and thyme until the onion is translucent.
4. Whisk gluten-free flour, sugar, baking powder, and sea salt in a small bowl.
5. Whisk eggs, heavy cream, and melted butter in a medium bowl.
6. Combine the dry and wet mixtures, then pour over the corn in the skillet and stir to combine.
7. Bake for 45 minutes, until the top is lightly browned and the center is set.
8. Let cool slightly and serve warm.
Notes
If you don’t have a cast iron skillet, cook the corn mixture on the stovetop and transfer everything to a greased 9×13-inch baking dish before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Gluten Free
Top Tip
Use frozen corn and dried thyme to keep this recipe fast and pantry-friendly. These ingredients make it easy to prepare the dish anytime without a long shopping list.
