Vegan Corn Pudding

This Easy Vegan Corn Pudding Recipe is comfort food at its best! It’s a delicious blend of corn, a hint of sweetness, and a soft, creamy texture that’ll make it a new favorite side dish for the whole family. Made with simple ingredients, it’s an easy yet satisfying dish that deserves a place on your holiday table this year.

Inspired by the classic corn casserole but without any animal products, this easy vegan corn casserole is free of most major allergens. And it is easy to make gluten-free with just one swap!

For more homemade vegan side dishes try this Vegan Butternut Squash Mac and Cheese, Maple Dijon Brussels Sprouts, or Maple Roasted Carrots.

If you love corn recipes, try this easy Corn Salsa, Vegan Corn Chowder, or Mexican Street Corn Salad.

Why You’ll Love this Vegan Corn Pudding

• Allergy-friendly – This vegan version of corn pudding is free of most major allergens (and is super easy to make gluten-free, too). Making it the perfect option for a large gathering where some may have dietary restrictions.
• Simple ingredients – This recipe uses easy-to-find ingredients, and unlike most corn pudding recipes, this one completely omits the added sugar.
• Quick & easy – When it comes to holiday meals, easier is always better. This vegan corn pudding is a great recipe for when you want to cut down on prep. It is mixed right in the casserole dish you will bake it in. Prep takes only 5 minutes, and the whole dish is ready in under an hour.
• Amazing flavor – This corn pudding is the perfect balance of savory and sweet. It is a great way to sneak some veggies onto your kid’s plates, too!

Ingredients

• Corn – I used two cans of whole kernel corn, but you can use fresh corn if you prefer. Optionally, you can swap one of the cans of corn with a can of vegan creamed corn.
• Egg replacer – I used JUST Egg to replace the eggs in this recipe. I am not sponsored by this brand, but I just love this stuff so much! This is honestly a main ingredient in this recipe, and I have not tried it with other brands of vegan egg replacer, so I really do recommend going with this brand.
• Vegan butter – Make sure to select a brand that meets your dietary restrictions.
• All-purpose flour – This helps thicken the corn pudding. You can swap for 1:1 gluten-free flour replacement or half the amount of corn starch to make this recipe gluten-free.
• Non-dairy milk – I prefer oat or coconut milk, but you can use any non-dairy milk that meets your dietary needs.
• Baking powder – Helps to give the pudding a little fluff.
• Salt & black pepper – Just a touch for some added flavor. Feel free to omit the black pepper if you prefer.

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• 9-inch square casserole dish (or one of similar volume)
• Large bowl (optional)
• Whisk

How to Make Vegan Corn Pudding

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Preheat your oven to 350 degrees Fahrenheit.

Pour the JUST Egg directly into the casserole dish that you will be using the bake this corn pudding. You can mix everything in a large mixing bowl if you prefer and then transfer it to the baking dish, but I find that mixing directly in the baking dish is just as easy.

Add the remaining ingredients one at a time while whisking constantly. Fully incorporate each ingredient before adding the next.

Place the baking dish in the preheated oven and bake at 350 degrees Fahrenheit for 50-55 minutes or until the center of the pudding no longer jiggles when the baking dish is jostled. The top of the corn pudding will reach a nice golden brown.

Remove from the oven and serve right away or at room temperature.

That’s it! Enjoy!

Variations

There are many ways to adjust this wonderful recipe to make it perfect for your unique holiday dinner.

If you prefer added sweetness in your corn pudding, add 1/3 cup maple syrup or vegan white sugar* (see notes).

Garnish this dish with fresh herbs like rosemary, thyme, or oregano – or chop them and mix them right in with the pudding itself before baking.

How to Store

• Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.

More Tips

• Not Vegan? Swap the JUST Egg with 5 eggs, beaten. Swap the non-dairy milk and vegan for regular milk and butter.
• Gluten-Free? Swap the all-purpose flour for 1:1 gluten-free flour replacement or cornstarch.
• Oil-Free? Omit the vegan butter entirely.

FAQ