This vegan corn pudding is a creamy, comforting side dish that’s both satisfying and wholesome.
Packed with fiber-rich corn and plant-based protein from vegan yogurt, it’s naturally low in saturated fat and easy to digest.
Quick to prepare and perfect for everyday meals, it’s a versatile dish that works beautifully for weeknight dinners, meal prep, or holiday gatherings.
Vegan Corn Pudding
Equipment
- 9 x 9-inch baking dish or 2.5-quart rectangular casserole
- Skillet or frying pan
- Mixing Bowl
- Whisk
- Immersion Blender
Ingredients
- 2 tbsp vegan butter
- 2 cups fresh or frozen corn kernels divided (about 3 ears)
- 1 ¼ cups unsweetened non-dairy milk divided
- ⅔ cup unbleached all-purpose flour
- ½ cup cornmeal
- 2 ½ tsp baking powder
- ½ tsp kosher salt
- 3 tbsp cane sugar
- ¾ cup plain unsweetened vegan yogurt or vegan sour cream
- Fresh chives snipped, for garnish
Instructions
- Prepare Your Baking Dish and Oven: Before starting the pudding itself, preheat your oven to 350°F (175°C).While the oven is warming, grease a 9 x 9-inch square or a 2.5-quart rectangular baking dish thoroughly with vegan butter or a neutral oil like avocado or canola. This step ensures the pudding will release easily after baking and develop a light, golden crust along the edges. Set the prepared dish aside for later use.
- Melt Butter and Warm Corn: Place a skillet or medium frying pan over medium-low heat. Add 2 tablespoons of vegan butter and allow it to melt completely, swirling the pan occasionally to coat the surface evenly. Add 1 1/2 cups of corn kernels along with 3/4 cup of non-dairy milk. Stir gently to combine and allow the mixture to heat through for 3–5 minutes, until the corn becomes tender and fragrant. This gentle warming step infuses the butter flavor into the corn and softens it for blending.
- Partially Puree the Corn: Using an immersion blender, carefully puree the warmed corn mixture until it reaches a partially smooth consistency. It should still have some visible corn pieces to give texture—avoid over-blending. This mixture will form the creamy base of your pudding, providing both moisture and a rich corn flavor.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2/3 cup all-purpose flour, 1/2 cup cornmeal, 2 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 3 tablespoons cane sugar. Ensure all the dry ingredients are evenly distributed, as this guarantees consistent rising and sweetness. Make a small well in the center of the dry ingredients to hold the wet mixture.
- Prepare the Wet Mixture: In a separate small bowl or measuring cup, stir together the remaining 1/2 cup of non-dairy milk with 3/4 cup vegan yogurt or vegan sour cream until smooth. This mixture adds moisture and a slight tang, giving the pudding a creamy, rich flavor without dairy.
- Combine All Ingredients: Pour the wet milk-yogurt mixture into the well of the dry ingredients. Then, fold in the warm partially blended corn along with the remaining 1/2 cup whole corn kernels. Using a spatula or wooden spoon, gently fold everything together until the flour is fully incorporated and no streaks remain. A few small lumps are perfectly fine—they add to the pudding’s natural texture. Avoid overmixing, as this can lead to a denser final pudding.
- Transfer Batter to the Baking Dish: Spoon the combined batter into the prepared casserole dish, spreading it evenly with a spatula to create a smooth, uniform surface. Gently tap the dish on the countertop to release any air pockets trapped in the batter, which helps the pudding bake evenly and prevents large holes or uneven texture.
- Bake the Pudding: Place the dish in your preheated oven and bake for 35–40 minutes. You want the top to be lightly golden and the edges to show a gentle browning. The center should feel set but slightly soft—like a creamy custard. To test doneness, insert a toothpick in the center; it should come out mostly clean, with a few moist crumbs clinging. This ensures the pudding is cooked through while remaining tender and creamy.
- Cool Slightly Before Serving: Once baked, remove the pudding from the oven and allow it to cool for 5–10 minutes. Cooling slightly helps it firm up a little, making it easier to cut or scoop while still keeping a soft, creamy texture.
- Garnish and Serve: Sprinkle freshly snipped chives over the pudding just before serving. This adds a fresh, herbal note and a pop of color. Serve warm as a side dish alongside roasted vegetables, hearty grains, or your favorite vegan main course. The pudding’s subtle sweetness and creamy texture make it a perfect complement to almost any meal.
- Storage and Reheating Tips: If you have leftovers, cover the pudding with foil or transfer it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325°F (160°C) or in the microwave until heated through, maintaining its creamy texture. Leftover pudding can also be enjoyed cold as a unique snack.
Notes
- Use either fresh or frozen corn; if using frozen, thaw completely before cooking.
- Partial pureeing of corn creates a creamy texture while retaining small chunks for bite.
- Do not overmix the batter once wet ingredients are combined—overmixing can make the pudding dense.
- Vegan yogurt or vegan sour cream adds richness; unsweetened is best to balance the natural sweetness of corn.
- Baking times may vary slightly depending on your oven and dish size—look for a lightly golden top and set center.
- Garnish with fresh herbs like chives, parsley, or thyme to enhance flavor and presentation.
- Leftovers can be gently reheated without losing texture or flavor.
Chef’s Secrets For Perfect Texture
The key to achieving the perfect vegan corn pudding lies in balancing texture and moisture.
Partially pureeing most of the corn creates a creamy base, while reserving a few kernels adds bursts of sweetness and visual appeal.
Using vegan yogurt or sour cream ensures a smooth, rich consistency without relying on dairy.
Finally, avoid overmixing once you combine the wet and dry ingredients; gentle folding keeps the pudding light and tender.
Using a combination of flour and cornmeal gives the pudding a delicate structure while preserving its soft, custard-like quality.
For extra flavor depth, you can lightly toast the cornmeal before mixing—it adds a subtle nutty undertone.
Serving Suggestions To Impress Guests
Vegan corn pudding is a versatile side dish that pairs well with both casual and festive meals.
Serve it alongside roasted vegetables, hearty grains, or a vegan protein like lentil loaf or tempeh for a balanced plate.
During holidays or dinner parties, drizzle a little melted vegan butter on top before serving to enhance richness, and garnish with fresh herbs for a polished presentation.
For brunch, this pudding works beautifully as a sweet-savory dish with a sprinkle of smoked paprika or a dollop of vegan sour cream.
Its creamy texture and natural sweetness make it a crowd-pleaser that complements a variety of flavor profiles.
Storage Tips For Best Freshness
To store leftover corn pudding, allow it to cool completely before transferring it to an airtight container.
Refrigerate for up to three days. When reheating, cover the pudding loosely with foil to prevent it from drying out.
Reheat in a moderate oven at 325°F (160°C) for 10–15 minutes, or microwave gently in short intervals until warm.
For longer storage, the pudding can be frozen in individual portions for up to one month.
Thaw overnight in the refrigerator before reheating to maintain its creamy texture.
Avoid overcooking during reheating, as this can make the pudding dry or rubbery.
Frequently Asked Questions
1. Can I make this pudding ahead?
Absolutely! You can prepare the batter a few hours in advance and refrigerate it until ready to bake. Make sure to cover it well to prevent the batter from drying out.
Baking immediately after mixing will yield the best texture, but storing the batter briefly is convenient for meal prep.
2. Can I use canned corn instead of fresh or frozen?
Yes, canned corn works in a pinch. Drain it thoroughly before using, and consider reducing additional liquid slightly, as canned corn can be moister than fresh or frozen kernels.
Partially blending some of the corn will help maintain the creamy consistency.
3. Is this recipe gluten-free?
Not as written—the recipe uses all-purpose flour and cornmeal. For a gluten-free version, substitute the flour with a 1:1 gluten-free baking flour.
Ensure your cornmeal is also certified gluten-free if sensitivity is a concern.
4. Can I add flavors or spices?
Certainly! Mild spices like smoked paprika, black pepper, or a pinch of cayenne can elevate the dish.
Fresh herbs like thyme, parsley, or dill also complement the sweetness of corn. Keep additions subtle to maintain the pudding’s delicate texture.
5. How do I know when the pudding is done?
The pudding is ready when the edges are lightly browned, and the center is just set but still slightly soft. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
Overbaking can result in a dry pudding, so check a few minutes before the suggested baking time ends.
