Vegan Corn Pudding

Vegan-friendly comfort food for any time of day.

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Has there ever been a better time to be a vegan? It’s truly astonishing how classic recipes can be reconfigured to become vegan-friendly. This recipe for vegan corn pudding is the perfect example. The original recipe for corn pudding includes eggs, cream, and butter, something that a vegan wouldn’t touch. But with a few alterations and changes to the ingredients, this dish of Southern comfort food can now be enjoyed by vegans.

After all, who doesn’t love pudding? It can be a side dish, a snack, or a dessert. It’s rich, creamy, and can be eaten at any time. This recipe for vegan corn pudding is no exception to that. It’s made with non-dairy ingredients but is just as delightful as classic corn pudding. This recipe essentially gives you cornbread that can be devoured with a spoon. What could be better than that?

Luckily, for vegans looking for something sweet and savory, this corn pudding isn’t your only option. You can also try making Vegan Chickpea Cookie Dough Bowls. If that doesn’t sound appealing, just stick with Vegan Lemon Cake. Of course, if you love this vegan pudding, you should also try Peach Breakfast Quinoa Chia Pudding and Dairy-Free Paleo Banana Pudding Pops.

Is Vegan Corn Pudding Healthy?

Vegan corn pudding is ideal for anybody with dietary restrictions. In addition to being free of dairy, this recipe can be made gluten-free (by swapping the flour for a 1:1 GF alternative) and doesn’t include nuts of any kind. Meanwhile, vegan corn pudding contains vitamin A, vitamin C, calcium, and iron. Finally, this recipe is filling enough, so it can be the basis of any meal or used as a side dish or dessert.

Corn in All Forms

The recipe for vegan corn pudding gives you the option of using fresh or frozen sweet corn kernels. However, feel free to mix and match various types of corn. You can use whole kernels fresh off the cob, cornmeal, or possibly a vegan-friendly creamed corn. Feel free to use your favorite version of corn in the recipe or use two or three different varieties; it’s up to you. Likewise, don’t be afraid to go off-recipe with other vegetables or herbs. For example, butternut squash is sometimes a good complement to corn. Rosemary, thyme, and sage are also herbs that can blend well with corn pudding.

INGREDIENTS

1 1/2 cups sweet corn kernels, fresh or thawed from frozen
1 cup unsweetened non-dairy milk, such as almond or soy milk
1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 cup organic cane sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup unsweetened plant-based yogurt
1/4 cup vegan butter, melted

INSTRUCTIONS

Prep

Preheat oven and prepare baking dish.

Mix Dry Ingredients

Combine flour, cornmeal, sugar, baking powder, and salt.

Combine Wet Ingredients

Add milk, yogurt, and butter to the dry mix.

Add Corn

Fold in corn kernels and transfer to a dish.

Bake

Cook until set and golden.

Serve

Cool slightly and serve warm.

FAQs & Tips

How to Make Ahead and Store?

Typically, corn pudding is best when eaten warm. However, it can be made a day or two in advance and reheated. Just make sure it’s tightly covered and stored in the fridge until you’re ready to reheat and eat it.

Serving Suggestions

If you’re looking for entrée ideas to complement this side dish, you can start with a simple Vegan Cauliflower Chickpea Curry. You could also make some soup with your pudding, such as this Vegan Broccoli Cheese Soup. Another dish that’s worth trying is Vegan Mac and Cheese with Butternut Squash Noodles. As we said at the beginning, there’s never been a better time to be a vegan!