What can you substitute for cornstarch in corn pudding?

You can substitute a few things for cornstarch in corn pudding, depending on what you're aiming for:

For a similar texture:

* Flour: Use 1 tablespoon of all-purpose flour for every 2 tablespoons of cornstarch.

* Arrowroot powder: This is a good gluten-free option. Use 1 tablespoon of arrowroot powder for every 2 tablespoons of cornstarch.

* Tapioca flour: This will give a slightly chewier texture. Use 1 tablespoon of tapioca flour for every 2 tablespoons of cornstarch.

* Potato starch: This is a good gluten-free option, but it can be slightly less effective at thickening than cornstarch. Use 1 tablespoon of potato starch for every 2 tablespoons of cornstarch.

For a different texture:

* Bread crumbs: For a slightly coarser texture, use 1 cup of bread crumbs for every 2 tablespoons of cornstarch.

* Semolina: This will create a slightly grainy texture. Use 1 cup of semolina for every 2 tablespoons of cornstarch.

Other considerations:

* Milk: If you're using a flour substitute, you may need to add a little more milk to achieve the desired consistency.

* Cooking time: Some substitutes may require a slightly longer cooking time.

* Taste: Be aware that some substitutes may slightly alter the taste of your corn pudding.

Important: Always start with the lower end of the substitution ratio and adjust as needed. Taste the pudding before adding any additional thickener.

Ultimately, the best substitute for cornstarch in corn pudding will depend on your preferences and what you have on hand. Experiment and see what works best for you!