Corn Pudding

Ingredients: 

  • 1/3 cup butter (melted)
  • 1/4 cup white sugar
  • 1 1/2 cup soy or almond milk
  • 4 tablespoons cornstarch
  • 3 (15.25 ounce) cans whole kernel corn (fresh works great also if available)
  • Ener-G egg replacer for 3 eggs

Directions:

  • Preheat oven to 400 F
  • In a large bowl, combine melted butter, sugar, and soy/almond milk. Gently add in cornstarch. Wisk together.
  • Add in corn and mix well. Pour mixture into prepared casserole dish (Pam or vegan butter/margarine works great for this)
  • Bake for 1 hour

9 Responses to “Corn Pudding”

  1. veganhomemade February 14, 2012 at 11:45 PM #

    My mom’s corn pudding is one of my favorite holiday memories. I will definitely keep this recipe to try sometime!

  2. Karen Rice November 1, 2012 at 1:16 PM #

    How can this be considered vegan when the first ingredient is butter?

    • Aimee B. November 6, 2012 at 5:26 AM #

      She most likely uses Earth Balance, a vegan butter.

    • abby November 8, 2012 at 3:23 PM #

      whenever you see that on a vegan recipe they are talking about vegan margarine. aka earth balance.

  3. jackie November 12, 2012 at 1:56 AM #

    Mine turned out like creamed corn. It seems like it’s missing something dry to make it more breadlike. Flour? Cornmeal? Any suggestions?

    • Madhu January 30, 2013 at 2:25 PM #

      How about adding it to couscous

  4. laura November 16, 2012 at 12:52 AM #

    this did not work at all! very bland gelatinous “pudding”. the top never browned.

    • Tess October 18, 2013 at 1:51 PM #

      no seasoning! Needs salt, pepper, maybe nutmeg or paprika or red pepper flakes. Pimento, green chilies or vegan cheese on top would help too. Corn meal is a good idea for a binder.

  5. Andrea November 26, 2014 at 10:00 PM #

    She also doesn’t tell you when to add the egg subs. Fail.

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