Alright, let’s talk about this corn pudding casserole thing, yeah? Gluten-free, they say. Fancy, but I can make it simple, you see. It’s all about the corn, ain’t it? Fresh or frozen, makes no never mind to me. Just get yourself some good corn, that’s the start of it all.
Now, this gluten free corn pudding casserole, it ain’t rocket science. You need corn, and then they talk about this gluten-free cornbread mix. Well, if you got it, use it. If not, don’t fret none. We’ll make it work. And cheese, oh honey, you gotta have cheese! Lots of it, the kind that melts all nice and gooey. That’s what makes it tasty, you know?
- Good corn, fresh or frozen
- Gluten-free cornbread mix (or don’t, it’s your business)
- Lots and lots of cheese
Some folks, they put in sour cream. But I heard tell of this Greek yogurt stuff. Says it’s healthier, and makes it creamy. Okay, fine. Use that if you want. But if all you got is sour cream, that’ll do just fine too. Don’t go frettin’ about it.
Now, some recipes, they call for creamed corn. Out of a can! Can you believe it? I tell you what, we can do better than that. Take some of your corn, put it in a bowl with a bit of the juice from the can, if that’s what you are using, and a spoonful of flour. Then you take that mixer thing, the one that whirs and buzzes, and you go at it. Not too much, mind you. You don’t want it like baby food. Just enough so it’s kinda chunky, kinda creamy. That’s what you want, makes it real good.
And if your pudding comes out all mushy, like some kind of baby slop? That’s because there’s too much water in it, see? You gotta drain that corn good, especially if it’s the frozen kind. Don’t want no watery pudding, no sir.
So, you mix it all up, the corn, the mix, the cheese, the yogurt or sour cream. And then you bake it. Until it’s bubbly and golden brown on top, and when you stick a knife in it, it comes out clean. That’s how you know it’s done. Just like baking a cake, only it’s corn pudding. And it’s mighty fine, let me tell you.
This gluten free corn pudding casserole, it’s good for any time, you know? For supper, for a potluck, for when folks come over. Everybody loves it. It’s warm, it’s cheesy, it’s got that corn flavor that just makes you feel good inside. And if you make it from scratch, well, that just makes it even better, don’t it?
And don’t you go worryin’ about fancy words or measurements. A little bit of this, a little bit of that, that’s how I cook. It always turns out alright. Cooking ain’t about following rules, it’s about feeling it, you know? Feeling what needs to go in, feeling when it’s done. That’s the secret to good cooking, and that’s the secret to a good corn pudding casserole, gluten-free or not.
Some folks, they like to add peppers, onions, all kinds of things. You can do that too, if you want. Make it your own, that’s what I say. Cooking is about making people happy, about feeding them good food that fills their bellies and warms their hearts. And this corn pudding, well, it does just that.
So go on, give it a try. Don’t be scared. It ain’t hard. Just get yourself some corn, some cheese, and get to cooking. You’ll be surprised how easy it is, and how much folks will love it. And that, my dear, is all there is to it. A good gluten free corn pudding casserole, made simple, made with love. Now go on, get cookin’!
