She took gluten free recipes and she wedded them, oh so brilliantly, to the crockpot, otherwise known as the slow cooker. Her name is Stephanie O’Dea and I’m proud to adopt her for this months’ Adopt A Gluten Free Blogger event.
Stephanie is the author of the wildly famous A Year of Slow Cooking blogÂ as well as Make It Fast, Cook It Slow (her first gluten free cookbook) and More Make It Fast, Cook It Slow (her second gluten free cookbook) . I’ve made a whole slew of her recipes and every single one of ‘em has been a hands down home run. Tonight was no exception.
I had four people coming for dinner tonight. My menu was planned but the Jewish mother instinct in me just felt like it wasn’t enough, so I pulled Stephanie’s first cookbook off the shelf and found her recipe for Jalapeno Corn Pudding. It was perfect. It met all my criteria:
I had to have the ingredients on hand AND it had to be made in the crockpot AND it had to be done before our guests arrived.Â Bingo!
And you know it’s a winner when two of your four guests insist ever so politely that they must have a copy of the recipe before they leave your house. Stephanie, my friend, this recipe is a keeper! I think it will be on every holiday menu I create from this day forward. Thank you for giving us easy and delicious and healthy gluten free recipes.
Jalapeno Corn Pudding
adapted by the Gluten Free Diva (that would be me)
2 tbsp Earth Balance,Â melted
1 c. soymilk (or other alternative milk)
2 large eggs
1/2 tsp kosher salt
2 tbsp sugar
2 tbsp gluten free flour (I used Simplyâ€¦Gluten-Free’s AP Gluten free flour)
1 tsp baking powder
1 c. frozen regular corn
1 c. frozen roasted corn (I used Trader Joes)
1/2 c. shredded Daiya cheddar cheese (dairy free)
2 tbsp diced jalapeno peppers
Use a 4 quart slow cooker. Spray the inside of your stoneware with cooking spray or rub with vegetable oil. Add the melted Earth Balance, milk, eggs, salt, sugar, flour, and baking powder. Whisk ingredients together. Stir in corn kernels, cheese, and diced jalapenos. Cover and cook for 3 – 5 hours. The corn pudding is done when the edges brown and begin to pull from the sides, and the enter is set. Remove the lid for 20 – 30 minutes when the pudding is set, and continue to cook on low to get rid of any condensation.