Now that my wife is on a gluten free diet, I wondered what it would be like to make some of my favorite recipes Gluten free. Most recently we made Corn Pudding, using the recipe for the original Jiffy Corn Pudding recipe. In this experiment we did have to double the recipe to make it work.
- 2 cans whole kernel corn, drained
- 2 cans cream corn
- 2 sticks butter
- 1 (16 oz.) pkg. sour cream
- 1 box Glutino corn bread mix
Melt butter in dish. Put in corn and cream. Mix together well. Sprinkle corn bread mix over corn and stir all together.
Bake 45 minutes at 350 degrees.
In the end, it tasted a little gritty. Like perhaps I didn’t mix it up well enough or perhaps I should use the recipe that uses egg. I will try using a bigger bowl next time to make sure I get the mixture mixed better.