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Corn Pudding

From Chef Oonagh Williams of Royal Temptations Catering

corn pudding

Makes about 12 servings.


  • 1 stick (4oz.) butter melted
  • 3 large eggs
  • 8 slices of center cut bacon, scissored thin and cooked with sliced white of bunch of green onions.
  • 1 cup sour cream
  • 1 can (11 oz.) whole kernel corn, drained
  • 1 can (14+3/4 oz.) cream-style corn
  • 1 cup corn meal
  • ½ cup Oonagh’s Gluten-Free Flour Mix
  • Salt and pepper
  • 1 Tbsp. gluten-free baking powder
  • 3 Tbsp. sugar
  • Green of bunch of green onions cut into thin slices.


  1. Melt butter in the microwave in a microwave safe bowl.
  2. Stir in sour cream and eggs until smooth.
  3. Stir in corn and creamed corn.
  4. Mix together cornmeal, gluten-free flour blend, sugar, baking powder, salt and pepper.  Add to wet ingredients and stir together. Stir in cooked bacon and onion mix and green of green onions.
  5. Either pour into two 8x8 or one 9x13 and bake in preheated 350* oven for about 35- 45 minutes until set and lightly browned. It does puff slightly.
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