Imagine a creamy, cheesy, and irresistibly delicious dish that satisfies your comfort food cravings without derailing your low-carb lifestyle. This Sweet Corn Bread Pudding is the secret weapon you've been searching for – a mouthwatering recipe that proves healthy eating doesn't mean sacrificing flavor. Whether you're following a keto diet or simply looking to cut back on carbs, this game-changing pudding will become your new favorite go-to side dish that looks and tastes like a total indulgence!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups fresh corn kernels
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese
- 1/4 cup almond flour
- 1 tsp baking powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk the eggs until they are well beaten and slightly frothy.
- Add heavy cream to the eggs and mix thoroughly to create a smooth custard base.
- Fold in the fresh corn kernels, ensuring they are evenly distributed throughout the mixture.
- In a separate bowl, combine almond flour, baking powder, salt, and pepper. Mix well to eliminate any lumps.
- Gradually incorporate the dry ingredients into the egg and corn mixture, stirring gently to create a consistent batter.
- Fold in the shredded cheese, distributing it evenly throughout the mixture.
- Pour the entire mixture into the prepared baking dish, spreading it evenly with a spatula.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let the pudding rest for 10 minutes to allow it to firm up.
- Slice into 8 equal portions and serve warm as a side dish or light main course.
Tips
- Use fresh corn kernels for the best flavor and texture. If fresh corn isn't available, high-quality frozen corn works well too.
- Make sure to whisk the eggs thoroughly to create a light, airy base for your pudding.
- Don't overmix the batter – fold ingredients gently to keep the texture soft and delicate.
- Check the pudding at the 40-minute mark. Every oven is slightly different, so watch for that perfect golden-brown top.
- Let the pudding rest for exactly 10 minutes after baking. This helps it set and makes cutting into perfect portions easier.
- For extra flavor, consider adding a pinch of herbs like thyme or chives to the mixture.
- Store leftovers in the refrigerator and reheat gently in the oven to maintain the pudding's creamy texture.
Nutrition Facts
Calories: 270kcal
Carbohydrates: 8g
Protein: 13g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 180mg
