Vegan Corn Pudding

creamy corn pudding in a white baking dish.

Prep Time 10

Cook Time 55

Total Time 1 5

Servings:8 servings

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!

Ingredients
US Customary | Metric

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.

Nutrition