Vegan Corn Pudding | A Sweet and Savory Plant Based Side Dish
The best and easiest vegan corn pudding! A cross between a soufflé and cornbread, this is the perfect plant-based holiday side dish. Cornbread meets soufflé in this creamy vegan corn pudding. A versatile side dish for your holiday table! I know i just posted corn chowder, but it's still corn season here, which means sweet […]

The best and easiest vegan corn pudding! A cross between a soufflé and cornbread, this is the perfect plant-based holiday side dish.

Cornbread meets soufflé in this creamy vegan corn pudding. A versatile side dish for your holiday table!

A short overhead of vegan corn pudding, freshly baked in a saucepan.

I know i just posted corn chowder, but it's still corn season here, which means sweet corn is always on the menu. This vegan corn pudding is an easy and versatile side dish that straddles the space between salty and sweet.

Pudding vs casserole vs soufflé

I recently received the wonderful cookbook from Toni Tipton-Martin, Jubilee. Martin has a corn pudding recipe that she describes as "a way for families to enjoy corn in lush custard." She also notes that corn pudding is sometimes known as corn puff, which "gives you an idea of ​​how refined and light it can be."

Martin bases his recipe on Carla Hall's recipe, which involves mixing beaten egg whites and stirring halfway through cooking. The recipe I am sharing today is not as light as the recipe Martin described. Truth be told, it may be closer to a corn casserole than a corn poppy.

I did a little more reading looking to make my own vegan corn pudding. I found that the distinctions between pudding, casserole and soufflé were a bit difficult to analyze. This article describes corn pudding as a type of casserole dish. He goes on to say that the corn pudding is a "cross between corn bread and a soufflé," and "[i]t can lean sweet or salty, depending on how you like it. "

Keep it simple

My vegan corn pudding is a little sweeter than salty, but it's definitely a bit of both. It's closer to cornbread than puff. It's all about preference - I like the substantial texture - and that's also what happened while I was testing recipes. I kept trying elaborate ways to replace eggs, from beaten aquafaba to silken tofu.

The more I fiddled around trying to get something that really looked like soufflé, the more muscular and heavier my corn puddings got. When I changed my approach and tried something much simpler - basically a soft / moist cornbread dough - I ended up with this vegan corn pudding.

It was less succulent and silky than I had imagined, but it was delicious in its own way. Think of cornbread soft enough to be scooped up with a spoon and served with a little baked tempeh, chipotle lenses, tofu scramble, or Vegan chili. It would make a great Thanksgiving side dish, not to mention a nice salty / sweet breakfast.

A side angle view of a small portion of golden corn pudding, topped with chopped chives.

Vegan corn pudding ingredients

Vegan "Creamed Corn"

Many corn pudding or corn casserole recipes call for canned and creamed corn. As far as I know some brands are actually vegan, but I found it easy to make a homemade version for this vegan corn pudding recipe. I did this by heating vegan butter, corn kernels, and non-dairy milk in a saucepan, then using an immersion blender to mix them together. Not difficult at all, and probably fresher than the canned version.

Flour

I like the unbleached all purpose flour for this recipe. But if you want to make it gluten-free, you can definitely use a gluten-free all-purpose flour blend. I really like King Arthur measurement measure. While I often make cornbread with whole grain flourI really prefer all-purpose for this recipe. This helps keep the texture light and tender, as it's supposed to be.

Cornmeal

Medium or fine grind cornmeal will work best for this recipe. I tested it with cornmeal too, because sometimes I like to make cornbread with cornmeal instead of cornmeal. This version was dense, rather than tender, so I would definitely recommend sticking to cornmeal if possible.

Vegan yogurt (or sour cream)

You can use plain / unsweetened vegan yogurt or vegan sour cream to make the vegan corn pudding. Both are available more widely than ever, and they will both work well. Yogurt or sour cream helps keep the corn pudding moist, and their acidity will also help activate the baking powder and make the pudding rise.

Store and serve the corn sausage

I think corn pudding tastes best when fresh out of the oven, hot and fragrant. Still, it's a recipe you can make a day or two in advance, especially if you're planning on contributing it to a holiday table. If you're making it ahead of time, just cover it and store it in the fridge until you're ready to reheat it. I recommend reheating the pudding in the oven: it is better to reheat it, and the oven will retain its texture better than the microwave.

I haven't tried freezing the pudding yet, as it's a new recipe for me. But I guess it could be frozen for at least four weeks. And when I try it - as I know I will, because I plan to do it again - I'll let you know!

Close up of a creamy vegan corn pudding, crumbled and served in a small bowl.

A short overhead of vegan corn pudding, freshly baked in a saucepan.

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Yields: 6 portions

  • 2 soup spoons (28 g) vegan butter
  • 2 cups corn kernels, fresh or frozen and thawed, divided (about 3 ears of corn)
  • 1 1/4 cups (355 mL) unsweetened, non-dairy milk
  • 2/3 Chopped off Tbsp (80 g) unbleached all-purpose flour
  • 1/2 Chopped off (75 g) cornmeal
  • 2 1/2 coffee spoons Teaspoons of yeast
  • 1/2 teaspoon Kosher salt
  • 3 soup spoons (36 g) cane sugar
  • 3/4 Chopped off (150 g) plain / unsweetened vegan yogurt or vegan sour cream
  • chopped fresh chives, for serving
  • Butter or oil a 9 x 9 or 2.5 liter square baking dish and preheat your oven to 350F.

  • Heat the butter in a skillet or skillet over medium-low heat. Add 1 1/2 cups of corn and 3/4 cup of non-dairy milk. Heat, then use an immersion blender to partially mix the mixture. It should have some texture but few visible whole corn kernels.

  • In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Make a well in the center of the dry ingredients.

  • Combine the remaining 1/2 cup of non-dairy milk and vegan yogurt or sour cream. Pour into the dry ingredients, followed by the warm mashed corn mixture and the remaining 1/2 cup of whole corn kernels. Fold everything together until the dough is evenly incorporated and no streak of flour is visible (small lumps are good).

  • Transfer the dough to the baking dish. Bake for 35 to 40 minutes, or until top is just set and edges are just slightly golden. Serve hot.

A small bowl of vegan sweet corn pudding.  Ready to eat, with a serving spoon

I know Thanksgiving and the fall holidays are still quite a ways away. Then again, September felt very far away in June, and June felt very far away when quarantine began in March. I still remember thinking things would go back to old normal when I celebrated my birthday! This year has been both creepy and incredibly fast.

For now, here is September, the seasons change, and take it day to day. Until Sunday.

xo


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