This recipe for keto corn pudding is so delicious and tastes so much like the real thing that you won't believe it's actually low carb!
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Corn pudding has always been a staple for my family's holiday meals. It wasn't until my husband and I spent our first holiday together that I realized it isn't a universal dish.
Turns out corn pudding is a regional dish, popular in Appalachian communities. My husband grew up with family from Indiana and California, while most of my family was from Kentucky so this explains why he has never heard of it.
Corn pudding is a casserole typically made from sweet corn, butter, and eggs. I know it sounds strange, but it is really something special.
It really is a special dish to me as it is so much a part of my family's holiday tradition. But, I am so happy that I did. The result is so close to my grandma's original that my family didn't even recognize the difference!
Ingredients and substitutions
The trick to making this low carb and keto friendly is substituting the traditional corn kernels with baby corn and diced yellow squash.
Baby corn, like the kind you find in Chinese takeout, is surprisingly low in carbs. It has 6 grams of total carbs with 3g of fiber making it super keto friendly. It does have that unsavory tinned taste, which is why I opted to mix in the fresh squash.
If you don't mind the taste of the canned baby corn, you can skip the squash and just replace it with extra baby corn. Likewise, if you are opposed to using the baby corn you can replace it with extra squash - although you will want to add some corn extract to get the corn flavor.
Be sure to check out these other great recipes:
Keto Corn Pudding
Ingredients
- 8 large eggs
- ½ cup heavy whipping cream
- 1 tablespoon Baking Powder
- ⅓ cup Erythritol
- 1 teaspoon salt and pepper, or to taste
- 3 tablespoon butter melted
- 30 oz Canned Cut Baby Corn drained, rinsed and diced
- 2 cups yellow squash (about 1 large squash) diced
Instructions
- Preheat the oven to 400 degrees F and grease a 3qt baking dish with non-stick spray or butter.
- Add the eggs to a large bowl and whisk well. Add the heavy cream, baking powder, erythritol, salt, and pepper. Mix well.
- Next, add the melted butter, diced baby corn, and the squash. Gently stir until well combined.
- Transfer this mixture to a baking dish and bake for 30 minutes, remove from the oven and stir then return to oven for an additional 30 minutes, or until the eggs are set lightly and the top is slightly browned.
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
April says
How much extra squash and corn extract do you add if not using the baby corn?
Jaye says
This is great recipe. Very easy and quick to make. I doubled the amount of baby corn (2 - 30 ounce cans) and skipped the squash. Followed all other instructions/ ingredients exactly. It tasted very much like my grandma's corn pudding. Will certainly make this again.