Corn Pudding (GF/DF)

  • 1/2 C unrefined coconut oil, melted or avocado oil

  • 1 C dairy free sour cream (Kite Hill preferred)

  • 2 organic, free range *eggs, lightly beaten

  • (2) 10 oz pkgs frozen, organic sweet corn

  • 1 C local honey

  • (1) 20 oz pkg Bob’s Red Mill GF Cornbread Mix

Preheat oven to 375ºF. Mix together all wet ingredients. Slowly add the cornbread mix & stir to blend thoroughly. Pour into a lightly oiled, 2 quart glass casserole dish. Bake for 30-40 minutes, or until golden brown. Top with honey, if desired.

*For egg free option, substitute 1/2 C unsweetened, organic applesauce for the 2 eggs.

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