This comforting Southern favorite tastes like a cross between cornbread and creamed corn and is a delicious, sweet side dish for a hearty meal. Traditional corn pudding uses lots of eggs and a fair amount of butter. A healthier and more compassionate approach to creating the light, fluffy texture of the pudding is to use garbanzo bean flour and cornmeal. Together, they thicken the non-dairy milk-based sauce without cholesterol or saturated fat, and add a dose of protein to boot. Garbanzo bean flour can be found in most healthy grocery stores and in the healthy aisle of many traditional grocery stores.