Try this vegan-friendly take on a Southern classic—just as creamy, minus the dairy!
Has there ever been a better time to be a vegan? It’s amazing how easily classic recipes can turn vegan-friendly. This vegan corn pudding recipe is the perfect example. The original recipe for corn pudding includes eggs, cream, and butter. But with a few alterations and changes to the ingredients, this Southern classic turns into a vegan comfort food.
After all, who doesn’t love a savory pudding? And yes, this is a savory pudding, not to be confused with the dessert types. While there’s certainly a natural sweetness with the corn and cane sugar, it’s meant to be served with your main meal. This recipe is the ideal side dish for your next Southern-themed meal, and it’s a great snack, too.
Since this recipe is vegan, you’ll be using your preferred nondairy milk (mine is oat milk), butter, and yogurt. But don’t worry! Vegan corn pudding tastes just as delightful as the creamy classic. In fact, you won’t even miss the dairy. The texture is still soft and custardy with a slight sweetness that keeps you spooning for more!
Is This Vegan Corn Pudding Healthy?
Vegan corn pudding is ideal for anyone with dietary restrictions. In addition to being free of dairy, you can easily make this recipe gluten-free. Simply swap the flour for a 1:1 GF alternative. And while I wouldn’t say this recipe is the pinnacle of nutrition, it still offers some vitamin A, vitamin C, calcium, and iron.
Corn In All Forms
Vegan corn pudding gives you the option of using fresh or frozen sweet corn kernels. However, it’s okay 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 a good complement to corn. Rosemary, thyme, and sage also blend well with corn pudding, especially if you want a more savory flavor.
How Do I Store Leftovers?
After letting the pudding cool, refrigerate it in an airtight container for up to 4 days. Reheat individual portions in your microwave, or use your oven to warm up the whole batch. The pudding can be frozen in a freezer-safe container for up to 3 months, but be aware that the texture will be slightly affected upon thawing.
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. Like I said before, there’s never been a better time to be a vegan!
Ingredients
- 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 cup unsweetened nondairy milk such as almond or soy milk
- 1/2 cup unsweetened plant-based yogurt
- 1/4 cup vegan butter melted
- 1 1/2 cups sweet corn kernels fresh or thawed from frozen
Instructions
- Preheat your oven to 350°F and lightly grease a 9-inch square baking dish.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Stir in the nondairy milk, plant-based yogurt, and melted vegan butter until well combined.
- Fold in the corn kernels and pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45 minutes, or until the pudding is set and the top is golden brown.
- Allow the pudding to cool slightly before serving. Enjoy warm as a comforting side dish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment