For Gluten-Free Option: Prepare Homemade Sweet Cornbread Mix by Wicked Good Kitchen™ and substitute 1½ cups (192 grams) Cup4Cup (C4C) Gluten-Free Flour (INGREDIENTS: Cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum.), available at Williams-Sonoma, or your favorite gluten-free flour blend (that includes guar gum or xanthan gum) measured cup for cup or by grams, in place of the all-purpose wheat flour called for in recipe.
Ingredients:
2 cups (292 grams) Homemade Sweet Cornbread Mix recipe by Wicked Good Kitchen™
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 Del Monte® Whole Kernel Corn, drained
1 (14.75 ounce) can Del Monte® Cream Style Golden Sweet Corn
1 cup (240 grams) dairy sour cream, such as Daisy® Brand
1 to 2 tablespoons (21 to 42 grams) honey
Directions:
Arrange oven rack in middle of oven and preheat oven to 350º F. Grease 9×9-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.
source : Good Kitchen
