Name: Vegan Corn Pudding
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: ⅓ cup all-purpose flour (40 g) (regular or gluten-free); 3 tablespoons organic cane sugar; 2 teaspoons baking powder; scant 1 teaspoon fine sea salt; 12 fluid ounces JUST Egg (see Notes; the liquid type, sold in a carton); 4 tablespoons vegan butter, melted; 2 tablespoons plain, unsweetened non-dairy creamer or milk (such as soy, oat, or coconut); 3 to 3 ½ cups sweet corn kernels (thawed if frozen)

Buttery, sweet, and custard-like, this vegan corn pudding is a breeze to make and tastes so much like the classic egg- and dairy-filled version it's amazing. Seriously, check out the reviews! Only 7 ingredients and no special equipment needed. Corn pudding is a perfect vegan side dish for Thanksgiving, Christmas, or anytime you're craving rich vegan comfort food.

Scooping up corn pudding from a white baking dish.

While I often share healthier recipes, a few times a year I like to re-create decadent vegan versions of classics I grew up with, like this Vegan Strawberry Pretzel Salad. Well, today's corn pudding is like that, except quite a bit easier!

What is corn pudding?

If you're not from the American South you might be wondering what exactly corn pudding is and how it's different from other casseroles.

Usually corn pudding is creamy and made with lots of eggs, butter, and heavy cream, which give it a custard-like texture. It has a buttery, salty + sweet flavor that pairs well with many different dishes.

Sometimes you'll see corn pudding recipes that are more bread-y, sort of a soft and moist cornbread casserole. My family always enjoyed the creamy, custard-y version during the holiday season, so that's what I'm sharing today.

On that note, in the South since we usually have savory cornbread or cornbread dressing with our holiday meals, it wouldn't make sense for the corn pudding to also be bread-y. And since corn pudding is lightly sweetened it's a nice complement to the savory, stoneground cornbread.

Veganizing a Family Recipe

I love all things corn, like cornbread, tortilla chips, polenta, and cornbread dressing. And years ago, before I went vegan, I enjoyed my Aunt Martha's corn pudding every year at Thanksgiving.

Even though it's been a decade since I've tasted her recipe, I remember it so clearly. Creamy, salty, sweet, and so rich thanks to butter, cream, and eggs.

Making a vegan version has been on my holiday recipe to-do list since I started this blog. But honestly, as soon as I glanced at the screenshot Martha sent me of her recipe (pictured below), procrastination set in HARD. I mean, this wasn't going to be a straight-swap kind of situation, or so I thought!

my aunt's handwritten corn pudding recipe on an index card. — This is my aunt's recipe. Don't make this one, ha!

My mistake was that I was trying to imagine how to recreate this intensely egg heavy dish with some concoction of silken tofu, coconut milk, and corn starch. But then, a few weeks ago it finally occurred to me... JUST Egg!

I actually hadn't cooked with JUST Egg until the first test batch of this recipe, which explains why it didn't immediately come to mind. But also, I usually try to create recipes that use common, easy-to-find ingredients, so that no matter where in the world you are, you can make it, too.

And while I still intend to do that for those of you who don't have access to JUST Egg, I realized I should stop making this so difficult and just make the damn corn pudding. So I did. And it blew my mind.

I never say things like what I'm about to say, but I'm saying it now with total confidence. This corn pudding is legitimately undetectably vegan and tastes SO much like the original it's absurd. I'm not even kidding.

This easy corn casserole bakes in about 55 minutes, but only takes about 10 minutes to assemble. It’s delicious enough for holiday dinners, but easy enough for special occasion meals any day of the week!

Ingredients

You need only 7 ingredients plus salt to make vegan corn pudding. You'll also need a 9-inch square baking dish.

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This is just a summary, so be sure to scroll down for the full recipe and instructions.

JUST Egg - visit the JUST website to locate a retailer near you.
vegan butter - any brand you like is fine.
plain unsweetened non-dairy creamer - or a creamy milk like soy or coconut
corn kernels - I like to use frozen and thawed yellow corn, but canned is also fine.
unbleached all-purpose flour - either regular or a gluten-free flour blend
organic cane sugar - the extra bit of sweetness balances out the richness of the egg substitute and butter and enhances the naturally sweet corn.
baking powder - for a little bit of leavening
fine sea salt

add corn to baking dish and whisk other ingredients in a bowl.

How to Make Corn Pudding

Preparing vegan corn pudding truly couldn't be easier. Here's the gist (scroll down for the full recipe):

Set out the container of JUST Egg so it can come to room temperature. Also thaw the corn if using frozen. A microwave comes in handy to speed up the process.
Preheat your oven to 350 degrees F (177°C), and oil a 9-inch square baking dish.
Combine the flour, sugar, salt, and baking powder in a small bowl.
In a larger bowl whisk the melted butter and creamer (or milk) into the JUST Egg. Add the dry ingredients to the bowl and whisk until smooth. Then fold in the corn.
Pour into the prepared baking dish, and bake for 50 to 55 minutes or until golden and set.

Can you believe how simple that is? And again, I'm looking forward to creating a more "from scratch" version of this vegan corn pudding without JUST Egg. Maybe next holiday season!

The corn casserole mixture added to a dish ready to be baked.

How To Serve

Corn pudding is typically served warm, though I can't resist sneaking a few spoonfuls of cold leftovers straight from the fridge.

Pair vegan corn pudding with vegan versions of other classic American holiday dishes like:

Can I freeze corn pudding?

That's a great question. I haven't tried freezing this vegan version yet. However, the JUST Egg website says it should not be frozen. So I suppose that's our answer, although they may only be referring to it in the uncooked state.

I wouldn't worry, though. This recipe doesn't make a huge 9 x 13 casserole's-worth like my aunt Martha's recipe does. Plus, it's so delicious I think you'll finish off the leftovers without a problem!

Helpful Tip

In the time since I published this recipe, JUST Egg changed their packaging from 12 ounce plastic bottles to a new 16 ounce carton.

You can either prepare the recipe as written (with 1 ½ cups) and have a small amount of JUST Egg leftover, or use the entire carton and multiply all of the other ingredients by 1.33. Since the corn casserole will be ⅓ larger in volume, you'll need to increase the bake time by a few minutes.

If corn pudding is as nostalgic and comforting for you as it is for me, I truly think you'll love this vegan version. If you try the recipe be sure to leave a comment and star rating below to let us know how it turned out!

Recipe

creamy corn pudding in a white baking dish.

Vegan Corn Pudding

Author: Lori Rasmussen, My Quiet Kitchen

Rich, buttery, and loaded with sweet corn! This Southern-style vegan corn pudding is adapted from a family recipe. With JUST Egg and vegan butter it's easy to enjoy a 100% plant-based version of this holiday favorite!

4.99 from 61 votes

Servings: servings

Prep Time: 10

Cook Time: 55

Total Time: 1 5

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Equipment

2-quart square baking dish

Ingredients

⅓ cup all-purpose flour (40 g) - regular or gluten-free
3 tablespoons organic cane sugar
2 teaspoons baking powder
scant 1 teaspoon fine sea salt
12 fluid ounces JUST Egg - see Notes; the liquid type, sold in a carton
4 tablespoons vegan butter, melted
2 tablespoons plain, unsweetened non-dairy creamer or milk - such as soy, oat, or coconut
3 to 3 ½ cups sweet corn kernels - thawed if frozen

Instructions

About 1 hour before you plan to cook, remove the carton of JUST Egg from the refrigerator to warm up. If using frozen corn, place in a bowl to thaw.
Preheat oven to 350 degrees F, and oil a 9-inch (2 quart) square baking dish.
In a small bowl whisk together the flour, sugar, baking powder, and salt.
Pour JUST Egg into a large mixing bowl. If it still feels cold, microwave on medium power for about 10 seconds, just enough to take the chill off. If you haven't already, melt the butter. Drizzle the melted butter into JUST egg while whisking constantly. Whisk in the creamer (or milk).
Add the dry ingredients to the mixing bowl, and whisk just until smooth. Fold in 3 cups of corn.
Pour into the prepared dish, and use a spoon to make sure the corn is evenly dispersed. If desired, sprinkle the remaining ½ cup corn on top. Bake uncovered for 50 to 55 minutes or until set in the center and golden on top. Serve warm.

Notes

Note about JUST Egg: Since I published this recipe, JUST Egg changed their packaging from 12 oz. plastic bottles to a new 16 oz. carton. You can either prepare the recipe as written (using 12 oz.) and have a small amount of JUST Egg leftover, or use the entire carton and multiply all of the other ingredients by 1.33. Since the corn casserole will be ⅓ larger in volume, you'll also want to increase the bake time by a few minutes.

Measuring Flour: If you don't have a kitchen scale, measure the flour by first whisking it, then spoon it into a measuring cup and level off the top.

Gluten-Free: I've tested the recipe with King Arthur's 1:1 GF flour, and it turned out great!

Storing and Reheating: Store leftover corn pudding in an airtight container in the refrigerator for up to 4 days. Reheat individual servings briefly in the microwave. You can also reheat in a 325°F oven. Cover the baking dish with foil, and bake until warmed through. I haven't tried freezing the leftovers.