Keto Corn Puddin' [Low-carb, Keto, Sugar-free, Gluten-Free]
Aunt Mary’s Carolina Corn Pudding
Keto | Sugar-free | Gluten-Free | Nut-free | Grain-free | Vegetarian
Call it ‘corn puddin’. Call it ‘corn casserole’. Whatever you call it, it’s DAMN DELICIOUS. If you’re ready to have the favorite side dish at Thanksgiving, THIS IS IT…
My fiance was born and raised in North Carolina, so I’ve been fortunate enough to be introduced to so many wonderful Southern foods. But this corn pudding from his Aunt Mary takes the cake! Sweet, savory, creamy and delicious, this is the Thanksgiving side dish you never knew you needed. And this “keto-fied” version leaves nothing to be desired. Thanks Aunt Mary for this awesome recipe!
You gotta try it!
Serves 8 to 10 people
INGREDIENTS:
3x 15oz cans - Baby Corn, drained
1.5 cups - Heavy Whipping Cream
6 - Eggs
8 to 12 dashes - Tabasco or Hot Sauce (optional)
¼ tsp - Sea Salt
¼ tsp - Pepper
1 cup - Granulated Sweetener (I prefer allulose)
1 cup - Shredded Cheddar
1 - Green Pepper, sliced into rings
For a yummy twist, add in some diced jalapeño for a little added kick.
DIRECTIONS:
Preheat your oven to 325F.
In a food processor, pour in one can of the drained baby corn. Pulse 5 or 6 times to break the baby corn into small pieces. Do not blend it smooth, you want it to look like canned creamed corn. Scrape out the chopped corn into a large mixing bowl, and repeat with the other two cans.
Once all the corn has been processed, add the heavy cream, eggs, hot sauce, salt, pepper, sweetener, and shredded cheddar to the bowl, and mix well until fully combined. Add the diced jalapeno if using.
Pour the mixture into a greased 9”x9” baking pan.
Place 4 green pepper rings over the top to decorate, and then carefully place the pan in the oven. Bake for 1 hour, then let the dish cool for 20 to 30 minutes, to let the corn pudding firm up. Serve family-style right out of the baking dish.