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
The Southern Vegan 
My mom’s corn pudding is one of my favorite holiday memories. I will definitely keep this recipe to try sometime!
How can this be considered vegan when the first ingredient is butter?
She most likely uses Earth Balance, a vegan butter.
whenever you see that on a vegan recipe they are talking about vegan margarine. aka earth balance.
Vegan butter… It’s exactly the same as regular butter but it’s made from plants.
You use vegan butter dah!! It’s that simple
Vegan butter?!?!
Mine turned out like creamed corn. It seems like it’s missing something dry to make it more breadlike. Flour? Cornmeal? Any suggestions?
How about adding it to couscous
I agree! I have corn soup today. Really disappointed. Did you ever try it again and figure it out?
Me, too, kind of a waste of time.
It’s not a cornbread recipe, it’s a corn pudding recipe. They’re different things
this did not work at all! very bland gelatinous “pudding”. the top never browned.
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.
She also doesn’t tell you when to add the egg subs. Fail.
You do realize that butter is an animal product?
Vegan Butter…Earth Balance- plant/oil based
Didn’t say when to add the egg substitute. Also, my corn pudding is corn soup. It NEVER stiffened or gained any consistency whatsoever. I included all the ingredients… don’t know what happened. Maybe because I put in egg substitute after the corn starch? Unsure.
I made this for Christmas but only used 2 cans of corn and added the egg substitute with the rest of the wet ingredients. I used a shallow dish and everything bind together perfectly.
I made this and it turned out great! I could cry happy tears! This is my favorite thanksgiving food and I could never get it right without the eggs. It firmed up great in the oven! The top got brown. Next year I am going to crush crackers on top! Thank you so much for this!!!!
Came out perfect, do delish, thanks for the recipe!
Do you think this could be done in a crock pot? There are several corn pudding recipes online for to make in a Crock-Pot but none vegan.
So is the point to this dish — and veganism — simply — no meat, for ethics? Or is it health? Because, if the point to making this dish is health — ANY so-called “vegan” butters — are so heavily full of fat — they are the Opposite of healthy for your arteries.
veganism has nothing to do with health, sorry. You’re thinking of a plant-based diet.
Would be great if they would update their recipe due to all the failures….. i dont want to waste my time and ingredients of it is gonna be soupy… UPDATE RECIPE WITH CORRECT INGREDIENT ADDITIONS PLEASE!!!
I’m guessing at: 1) when to add the egg substitute 2) if I should add the water the egg substitute requests 3) if she means to drain the canned corn or not 4) what sized baking dish 4) that I should use vegan butter. She REALLY needs a friend to kitchen test her poorly written recipes before she posts them.
Is it supposed to be lumpy when you add the corn starch? Also when do you put in the egg replacer?
Ok, so update, this worked beautifully for me… my kids were so excited to be able to have it again, but egg free.. so I added the equivalent of egg replacer powder directly to my wet mix. (I did NOT add water to it per box instructions). Then proceeded to add cornstarch. It was not runny at all! Thank you for posting this recipe!!
Michelle, thanks for trying this and clarifying the directions. I think this is just what I’m looking for—a custard, not a corn bread pudding. Did you make it totally vegan or just egg-free? I’m going to give it a try.
I used soy free plant based milk and almond milk (we are soy free). Hope it worked out for you. I know we are excited to make this all the time now!!
Do you drain the canned corn?