Vegan Corn Pudding
A creamy, wholesome vegan corn pudding made with fresh corn, vegan yogurt, and non-dairy milk. Naturally low in saturated fat, fiber-rich, and packed with plant-based protein, this dish is perfect as a comforting side for weeknight dinners or special occasions. Quick, easy, and satisfying!
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.
