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.
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 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
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!
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:
- Vegan Cornbread Dressing or Mushroom Stuffing
- Perfectly Roasted Brussels Sprouts
- Vegan Cauliflower Gratin
- Vegan Turkey Roast
- Classic Seitan Roast
- Beyond Meat Meatloaf With Stuffing
- Mushroom Gravy
- Perfect Vegan Mashed Potatoes & Gluten-Free Vegan Gravy
- And the BEST Vegan Macaroni and Cheese!
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!
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Recipe
Vegan Corn Pudding
Equipment
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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Mariza Shavelle
Was your recipe for Just Egg replacement for one recipe or you had excess left? Doing a potluck with 20 other vegans and need to make two corn puddings. Thanks.
Lori Rasmussen
Hi Mariza - The amounts I wrote below made enough for just one batch, so you'll want to double it. Hope that helps.
Marianna
I made this gluten free with Arrowhead 1:1. It was delicious and super easy!
Rebecca Murauskas
I loved my grandma's corn casserole as a kid. I'm sure it had butter, eggs, and white sugar in it. I was determined to make an awesome vegan version this year for Thanksgiving. We currently live in Panama, and access to Just Egg isn't available. I used the suggestion of another commenter and made The Minimalist Baker's Fluffy Vegan Scrambled Eggs with red lentils vs. mung beans (again, Panama). The corn casserole turned out AWESOME! A crowd pleaser all around. My mistake was pouring the entire batch of fluffy vegan egg batter onto the corn. When I realized it was more than 12 ozs, I drained the corn out and repoured the proper amount. I'll FOR SURE make it at Christmas again. Likely baking for 5-10 mins longer as the middle was a smidge soft. Certainly could be because I'm at 4,000 ft. Thanks for sharing! I printed the recipe out, and this will be added to our holiday rotation. 💜
Sarah
Hi! I'm so excited to try this, but can't find or order the 'just egg' anywhere. Any idea what I could use as a sub? (still no eggs for the fam 🙂 )
Lori Rasmussen
Hi Sarah - that's a bummer that you can't get Just Egg. Someone else previously commented that he used the Minimalist Baker mung bean "scrambled egg" recipe to make the corn pudding. So you could look into that. A tofu mixture is another possibility, something similar to this: https://myquietkitchen.com/vegan-breakfast-casserole/ You'd probably only need about half of the tofu egg mixture. Another possibility to add to the creamy, rich consistency is to incorporate creamed corn. I may have time to try the tofu version tonight. Will report back.
I'm back! This worked well, but I don't think it tastes quite as rich as the original version. Here's what I did to replace the Just Egg. In a blender combine:
7 oz firm tofu (drained and gently squeezed), 1/4 cup plain soy milk, 1/4 cup water, 1 Tbsp nutritional yeast, 1/4 tsp each granulated onion and garlic, 1/4 tsp kala namak, few cracks black pepper, 1.5 Tbsp olive oil. Blend until smooth, then add 1.5 Tbsp all-purpose flour and blend to incorporate.
I took a photo of the finished dish with my phone but can't figure out how to upload it. Anyway, I wanted to post this quickly because this is one of my most visited posts this time of year! So for anyone interested, consider this an option. 🙂
Diane S.
Thank you! Thank you! Thank you!
I grew up having a dish at all of our family holiday dinners (decades) from a recipe in an old cookbook called Tee’s Corn Pudding. We all devoured it. Since then, I’ve become plant-based and I have Celiac, so no gluten. I’ve tried to veganize Tee’s without success, but this recipe nailed it. Several others in our family are going to be so happy this Thanksgiving. And this is o much better than corn casseroles out there with cornbread mix and sour cream. I taste home! Thank you again.
Sam
This looks amazing! I loved corn pudding when I was younger but veganizing that recipe didn't work well. Does the Just egg make it taste eggy or just add to a moist and airy texture? Would like to make it for my non-vegan boyfriend who doesnt like eggs.
Lori Rasmussen
Hi Sam - I think he'll still enjoy it. My husband wasn't much of an egg fan before going vegan, and he loves this dish. The other ingredients really add to the overall flavor so that the egg-y aspect of Just Egg doesn't come through that much.
Lauren Eller Vaught
Hi Lori,
I want to make this corn pudding savory. Would you think it’s ok to omit the sugar, add 1/4 cup green chilis and other spices? Also I’m wanting to make this ahead of time, and bake in the morning. I’d love your thoughts!
Lori Rasmussen
Hi Lauren - yes absolutely, the savory idea is great. Others have mentioned doing that! And mixing it up in advance is fine, too. I think I'll make a savory one soon, too. Thanks for the reminder.
Frank Peralta
Great recipe! I used it as inspiration to try a gluten-free, dairy-free option for a coworker. I used a flour substitute and vegan butter to make it. I followed the instructions to the letter. It came out great! She absolutely loved it and will make this again!
June
I used this recipe as a base and added yellow and green peppers, cashew shreds, and a little more spice to it. If I had sweet onion, I would’ve added that too. It turned out great and my toddler is enjoying it!
Danielle
My family loves this dish. It’s a staple recipe for the holidays. I make it with Bob’s Red Mill GF 1:1 flour and it turned out just fine.
Dara Lavallee
I made a GF version subing Bob Red Mill 1-1 mix. It turned out great. I'm making again today with half creamed canned corn and half fresh corn.
Lacy
This recipe is AMAZING! Seriously -mind blown. I can’t believe how much it reminds me of my grandma’s corn pudding. I feel totally confident sharing it with my non vegan family members. Thank you so much!!
Joann
I'm planning out my prep and cooking schedule for Thanksgiving and
wondering if this recipe Can be prepared ahead of time and baked at a later time OR would it be better to prepare, bake and reheat at a later time?
Thank you for your input.
Joann
Lori
Hi Joann,
Yes, either is fine. It takes just a few minutes to mix everything together, which you could do the day before.
If you decide to bake it in advance, cover the dish for reheating so it doesn’t dry out.
Hope you love it!