Low FODMAP Corn Pudding
Low FODMAP Corn Pudding? YES! Not all pudding is for dessert. This is a classic American style corn pudding made with cream and eggs and just a little seasoning with scallions and thyme.
This corn pudding is ALL about the sweet, earthy flavor of sweet corn.
Sweet corn is low FODMAP in 38 g portions, which is about half a fresh cob, according to lab testing by Monash University. Our serving size takes this into consideration.
Holidays & Beyond
This makes a lovely side dish for the holidays (I’m thinking Thanksgiving), but is just as welcomed with a weeknight chicken.
Dairy & The Low FODMAP Diet
You probably know by now that the low FODMAP diet is not a dairy free diet, but it is reduced in lactose. You can brush up by reading our article, Dairy, Lactose & The Low FODMAP Diet.
This recipe calls for lactose-free heavy cream. If you cannot find any in your market, you can try making your own with our DIY recipe.
If lactose-free half-and-half is available, you could try it, but heavy cream really makes this dish the creamy, dreamy, memorable experience that it is. There’s a reason why people have strong positive and longing memories of this dish from their childhood! It is rich, sweet, soothing comfort food…I could go on with so many other adjectives.
Low FODMAP Corn Pudding
Our Low FODMAP Corn Pudding is rich, creamy, and elegant enough for guests but easy enough for a weeknight.
- ¼ cup (57 g) unsalted butter, cut into pieces
- 1 tablespoon Onion-Infused Oil, made with vegetable oil, or purchased equivalent
- 4 ears of corn, shucked, corn kernels removed, any juices reserved. This is about 300 g of kernels
- ¼ cup (16 g) finely chopped scallions green parts only
- 1 cup (240 ml) lactose-free heavy cream, at room temperature
- 3 large eggs, at room temperature
- 1 ½ tablespoons low FODMAP gluten-free all-purpose flour
- 1 tablespoons sugar
- 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- ½ teaspoon salt
- Position rack in center of oven. Preheat oven to 350°F (180°C). Coat the inside of a 2-quart casserole dish with nonstick spray; set aside.
- Melt the butter in a large skillet over low-medium heat. Add the oil, corn and scallions and sauté the vegetable for a few minutes or until the scallions soften. Remove from heat and cool to lukewarm.
- In a large bowl, whisk the cream and eggs until the eggs begin to break up, then add the flour, sugar, baking powder and salt and whisk everything together very well. Add the corn, with any juices, into the cream mixture and whisk together to combine.
- Pour into prepared pan. Bake for about 30 to 40 minutes or until corn pudding is beginning to turn golden around the edges and is just set in the middle. It can have a slight jiggle in the center. Allow to cool on a rack for 5 minutes and then serve immediately.
- Low FODMAP corn pudding can be covered with plastic wrap and refrigerated overnight and reheated in the microwave for leftovers, but it loses some of its delicacy.
- You can make this with canned corn, however the taste will not bet the same AND neither will the FODMAPs. Canned corn is much higher in FODMAPs. Currently canned corn is low FODMAP in only 10 g amounts. Consult your Monash app to determine serving sizes if you go this route. As of this writing, frozen corn has not been lab tested.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
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