Corn Pudding


  • 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


  • 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

20 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.

    • uniqueread December 27, 2015 at 4:11 PM #

      Vegan butter… It’s exactly the same as regular butter but it’s made from plants.

  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

    • Grace H Barry December 24, 2017 at 4:16 PM #

      I agree! I have corn soup today. Really disappointed. Did you ever try it again and figure it out?

      • Lynn N. November 21, 2018 at 5:47 PM #

        Me, too, kind of a waste of time.

  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.

  6. Kathy Pitts August 28, 2017 at 7:48 PM #

    You do realize that butter is an animal product?

    • KJ November 22, 2017 at 2:32 PM #

      Vegan Butter…Earth Balance- plant/oil based

  7. Grace H Barry December 24, 2017 at 4:16 PM #

    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.

  8. Elaine January 14, 2018 at 2:47 PM #

    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.

  9. Lindsay November 22, 2018 at 11:23 PM #

    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!!!!

  10. Lynda Garland March 22, 2019 at 10:50 PM #

    Came out perfect, do delish, thanks for the recipe!

  11. Michelle M Giroux September 4, 2019 at 12:11 PM #

    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.

  12. do da de December 24, 2019 at 3:49 AM #

    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.

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