-
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.