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    Home » Recipes » Holidays

    Easy Vegan Corn Pudding

    Posted: Nov 17, 2020 by Lori Modified: Aug 28, 2021 · This post contains affiliate links.

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    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 shocking. Just 7 ingredients and no special equipment required. 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 cream, which give it a custard-like texture. It has a buttery and salty + sweet flavor and goes well with many different dishes.

    Sometimes you'll see corn pudding recipes that are more bread-y, sort of like a soft and moist cornbread in a casserole dish. My family always enjoyed the creamy, custard-like 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 our savory, stoneground cornbread.

    Veganizing a Family Recipe

    In case you don’t already know this about me, 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 pudding bakes in about 55 minutes, but only takes about 10 minutes to mix up. It’s delicious enough for holiday dinners, but easy enough for special occasion meals any day of the week!

    ingredients laid out on a wood board - only 7 ingredients.

    Ingredients 

    You need only 7 ingredients plus salt to make vegan corn pudding. You'll also need a 9-inch square baking dish. This is just a summary, so be sure to scroll down for the full recipe and instructions.

    1. JUST Egg - visit the JUST website to locate a retailer near you.
    2. vegan butter - any brand you like is fine.
    3. plain unsweetened non-dairy creamer or a creamy milk like soy or coconut.
    4. corn kernels - I like to use frozen and thawed yellow corn, but canned is also fine.
    5. unbleached all-purpose flour
    6. organic cane sugar
    7. baking powder
    8. fine sea salt

    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!

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

    Instructions

    Making vegan corn pudding truly couldn't be easier. Here is the gist:

    1. Set out the JUST Egg so it can warm to room temperature. Also thaw the corn if using frozen. A microwave comes in handy to speed up the process.
    2. Preheat oven to 350 degrees F (177 C), and oil a 9-inch square baking dish.
    3. Combine the flour, sugar, salt, and baking powder in a small bowl.
    4. In a larger bowl whisk melted butter and creamer (or milk) into the JUST Egg. Add the dry ingredients to the bowl and whisk until smooth.
    5. Put the corn in the prepared baking dish, and pour the mixture over top. 
    6. Bake for 50 to 55 minutes or until golden and set. 
    everything added to 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 these vegan versions of other classic American holiday dishes like:

    • Mama's Cornbread Dressing
    • Perfectly Roasted Brussels Sprouts
    • Modern Cauliflower Gratin
    • Vegan Turkey Roast
    • Simple Seitan Roast
    • Beyond Meat Meatloaf With Shiitake Stuffing
    • Easy Mushroom Gravy
    • Vegan Mashed Potatoes With Yogurt
    • And the BEST Vegan Macaroni and Cheese!
    a slice of corn pudding on a plate.

    Can I freeze corn pudding?

    That's a great question. I haven't tried freezing this vegan version yet. However, the Just website says JUST Egg should not be frozen, so I suppose that's our answer.

    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 with no problem!

    bite of corn pudding on a fork.

    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!

    You might also like:

    • Ultimate JUST Egg Scramble
    • Vegan Fried Rice
    • Vegan Cranberry Cornbread Muffins
    • The Best Vegan Southern-Style Cornbread
    creamy corn pudding in a white baking dish.

    Vegan Corn Pudding

    Author: Lori Rasmussen, My Quiet Kitchen
    Rich, buttery, and loaded with sweet corn! Southern-style corn pudding just got a vegan makeover. Adapted from a family recipe, JUST Egg and plant-based butter make it easy to enjoy a 100% vegan version of this holiday favorite.
    Servings: 8 servings
    5 from 16 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 10 mins
    Cook Time: 55 mins
    Total Time: 1 hr 5 mins

    Equipment

    • 2-quart square baking dish

    Ingredients 

    • scant ⅓ cup all-purpose flour (40 g) - See Notes re: gluten-free.
    • 3 tablespoons organic cane sugar
    • 2 teaspoons baking powder
    • scant 1 teaspoon fine sea salt
    • 1 (12 oz) bottle JUST Egg
    • 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
    Prevent your screen from going dark

    Instructions
     

    • About 1 hour before you plan to cook, remove bottle 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 stir together the flour, sugar, baking powder, and salt.
    • Pour JUST Egg into a large mixing bowl. If egg 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 melted butter into JUST egg while whisking constantly. Whisk in the creamer (or milk). Add the flour mixture to the egg mixture, and whisk just until smooth.
    • Add 3 cups corn to the prepared baking dish, and pour the batter over top. Use a spoon to ensure corn is evenly dispersed around dish. If desired, sprinkle remaining ½ cup corn on top. Bake uncovered for 50 to 55 minutes or until set in the center and golden on top.

    Notes

    Measuring Flour
    If you don't have a kitchen scale, measure the flour by whisking it first. Then spoon it into a measuring cup and level off the top.
    Gluten-Free
    I haven't had a chance yet to test the recipe with a gluten-free 1:1 flour blend but suspect it will work just fine. If you try a GF version be sure to let us know in the comments.
    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 degree oven. Cover the baking dish with foil, and bake until warmed through.

    Estimated Nutrition (per serving)

    Calories: 220kcalCarbohydrates: 25gProtein: 8gFat: 11gSaturated Fat: 1gCholesterol: 0mgSodium: 495mgFiber: 2gSugar: 7g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
    « Vegan Bacon Pancakes (Oil-Free; GF Option)
    Spicy Vegan Chorizo Potato Soup »

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    Comments

    1. Allysa

      April 16, 2022 at 11:18 am

      Is it going to ruin the recipe if I use regular flour and sugar?

      Reply
      • Lori

        April 16, 2022 at 11:20 am

        Hi Alyssa,
        No, not at all. It will turn out great!

        Reply
    2. Eric L

      March 16, 2022 at 11:48 am

      Holy smokes -- fantastic! Tastes like a wonderful memory from family reunions 🙂

      Instead of Just Egg, I used the Minimalist Baker recipe for scrambled eggs (1 1/2 cups of the mung bean mixture + 1/4 cup extra water since it is thicker than Just Egg).

      Thank you, Lori, for a new regular feature at our dinner table!

      Reply
    3. Hazel

      November 26, 2021 at 12:24 pm

      I made this for Thanksgiving yesterday because it looks good and super easy to make. Lemme say, HUGE HIT! So tasty!! I think it was everyone's favorite dish! Putting this on regular rotation, holiday or not! Thank you for sharing!

      Reply
    4. Sarah

      November 21, 2021 at 11:14 am

      Can we substitute with just regular eggs? They don’t bother us. Thank you

      Reply
      • Lori

        November 21, 2021 at 12:46 pm

        I haven't tried since I don't use eggs, but I would think so!

        Reply
      • Julie

        November 26, 2021 at 10:45 am

        I made this using GF flour and it was perfect! I love Just Egg but I learned that it isn't technically gluten free. 🧐So I'm not eating it like eggs, but I'm going to occasionally use it for egg-heavy recipes like this because it really works!

        Reply
    5. Julia Conley

      August 02, 2021 at 9:46 am

      So good 😋!!! My husband who never comments on what he eats loved it and ate 3 helpings and my grand daughter asked if I would make it for all special occasions so be win here ! Thank you so much for posting this recipe 🙏
      If I wanted to double this recipe what size pan and cooking time should I use ?
      Thanks again,
      Julia

      Reply
      • Lori

        August 02, 2021 at 10:00 am

        Hooray! I'm so glad everyone loved it, Julia.
        To double the recipe a standard 13 x 9 casserole dish will work, though the corn pudding may be thicker (taller) than in the 9-inch pan....which isn't a bad thing! Not exactly sure about time, but I would check it around the 1 hour mark. You'll know it's done when it's set in the center. Might take closer to 65 - 70 minutes.
        Thanks so much for letting us know it was a hit! 😀

        Reply
    6. Val

      April 04, 2021 at 7:33 am

      Have you tried using silk whipping cream in this recipe? I was going to experiment with it. Corn pudding used to be the first I brought to family gatherings but I stopped when I became vegan...15 years ago.

      Reply
      • Lori

        April 04, 2021 at 8:03 am

        Hi Val,
        No, I haven't tried it with Silk whipping cream. If you're thinking about using it in addition to the Just Egg it should be fine! But I don't think it would work as a replacement, without altering some other ingredients to add binding.
        Hope that helps. Let us know if you give it a try!

        Reply
        • rachel

          November 25, 2021 at 5:57 pm

          OMG, thank you! Vegan Corn Pudding is spot on and was the highlight of Thanksgiving. It’s not “good for a vegan version”, it’s good full stop. I hadn’t used Just Egg before and I was skeptical — but hopeful 😉 that it would actually be creamy because I’ve made corn pudding for the last few years and it was always just meh. This one is a keeper. Bonus points that it came together in less than 5 minutes!!

          Reply
    7. Kent / Chicago Area

      November 26, 2020 at 1:09 pm

      Oh my Gosh! You weren't kidding!
      This is so so so good.
      We used Bob's Red Mill Unbl. Flour, Open Nature Oat Milk,
      and we found Just Egg at Fruitful Yield.
      Great Recipe!

      Reply
      • Lori

        November 26, 2020 at 1:14 pm

        Hooray! I'm so glad you loved it, Kent. Thank you so much for letting us know! 😀

        Reply
    8. Rhonda

      November 21, 2020 at 12:20 pm

      Thank you for this. I don’t believe I want to use just egg so am going to use your recipe and try another egg substitute. Not just sure what exactly, maybe Aquafina? I don’t think I spelled that correct. It always gets me. But this looks so delicious!

      Reply
      • Rhonda

        November 21, 2020 at 12:22 pm

        Sorry phone changed my spelling of aquafaba. I know still isn’t right but closer? Lol

        Reply
        • Lori

          November 21, 2020 at 12:37 pm

          Haha I've seen aquafaba autocorrected to all sorts of funny things. Anyway, to address the issue of not using Just Egg. It's pretty critical to the recipe as written, adding a rich, eggy flavor in addition to moisture, mass, and binding. Unfortunately aquafaba doesn't taste good. But combining some AF with some rich coconut milk might be one way to go! You could also use canned creamed corn in place of some of the whole kernels and that will add a creamy element.
          If you experiment with that let us know how it goes! 😀

          Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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