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low FODMAP corn pudding serving on white plate with fork

Low FODMAP Corn Pudding

Our Low FODMAP Corn Pudding is rich, creamy, and elegant enough for guests but easy enough for a weeknight.

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Makes: 10 Servings
Calories: 218 kcal
Author: Dédé Wilson

Ingredients:

  • 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

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes:

Tips

  • 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.
Nutrition Facts
Low FODMAP Corn Pudding
Amount Per Serving
Calories 218 Calories from Fat 117
% Daily Value*
Fat 13g20%
Sodium 169mg7%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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