5 de noviembre de 2016

Sweet Honey Corn Pudding {gluten free option} RECIPE FOR TODAY

Sweet Honey Corn Pudding 5
Sweet Honey Corn Pudding {gluten free option}

  • 2 cups (292 grams) Homemade Sweet Cornbread Mix recipe by Wicked Good Kitchen™ ( ON NEXT POST)
  • ½ cup (1 stick or 113 grams) unsalted butter, melted & cooled slightly
  • 2 large eggs (mine weighed 105 grams w/o shells), lightly beaten
  • 1 (15 ounce) can whole kernel corn, such as Del Monte®, drained
  • 1 (14.75 ounce) can creamed corn, such as Del Monte®
  • 1 cup (240 grams) dairy sour cream, such as Daisy® Brand
  • 1 to 2 tablespoons (21 to 42 grams) honey
Arrange oven rack in middle of oven and preheat oven to 350º F. Grease 9x9-inch baking dish.
In a large bowl, combine Homemade Sweet Cornbread Mix, butter, eggs, whole and creamed corn, sour cream and honey. Mix until well blended. With rubber spatula, scrape mixture into prepared baking dish. Smooth top with spatula.
Bake in preheated oven until the pudding is set and top is light golden brown, about 40 to 45 minutes. Serve hot or at room temperature. Store leftovers covered in refrigerator.

When measuring Homemade Sweet Cornbread Mix by Wicked Good Kitchen™, spoon the mix into cup and level off. Do not pack firmly or this will cause over-measuring.
To substitute canned whole kernel corn, use 1½ cups frozen whole kernel corn.
For Gluten-Free Option: Prepare Homemade Sweet Cornbread Mix by Wicked Good Kitchen™ and substitute 1½ cups (192 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams, in place of the all-purpose wheat flour called for in recipe.
Recipe Source: WickedGoodKitchen.com

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