Vegan Corn Pudding
User Reviews
5
Vegan Corn Pudding
Description
The Vegan Corn Pudding recipe blends flour (either all-purpose or gluten-free), organic cane sugar, baking powder, and a pinch of salt with JUST Egg—the plant-based liquid egg substitute—along with melted vegan butter, non-dairy creamer, and sweet corn kernels. The mixture is poured into a greased baking dish and baked uncovered at 350°F for around 50-55 minutes until set and golden on top. The JUST Egg provides structure and moisture, while the combination of corn and sugar offers sweetness.
The texture is tender and moist, similar to traditional corn puddings but vegan-friendly due to plant-based alternatives. This dish is well suited as a warm side dish during meals.
JUST Egg packaging has changed from 12 oz plastic bottles to 16 oz cartons; adapting ingredient quantities accordingly will increase recipe volume and require slightly longer baking. Leftovers store well in the refrigerator for up to 4 days and can be reheated briefly in the microwave or gently in the oven covered with foil. The recipe also works well with gluten-free flour substitutes.
Ingredients
- ⅓ cup all-purpose flour regular or gluten-free, 40 g
- 3 tablespoons organic cane sugar
- 2 teaspoons baking powder
- scant 1 teaspoon salt fine sea salt
- 12 fluid ounces JUST egg see Notes; the liquid type, sold in a carton
- 4 tablespoons vegan butter melted
- 2 tablespoons non-dairy creamer such as soy, oat, or coconut, or milk
- 3 to 3 ½ cups sweet corn thawed if frozen, kernels
Instructions
- About 1 hour before you plan to cook, remove the carton of JUST Egg from the refrigerator to warm up. If using frozen corn, place in a bowl to thaw.
- Preheat oven to 350 degrees F, and oil a 9-inch (2 quart) square baking dish.
- In a small bowl whisk together the flour, sugar, baking powder, and salt.
- Pour JUST Egg into a large mixing bowl. If it still feels cold, microwave on medium power for about 10 seconds, just enough to take the chill off. If you haven't already, melt the butter. Drizzle the melted butter into JUST egg while whisking constantly. Whisk in the creamer (or milk).
- Add the dry ingredients to the mixing bowl, and whisk just until smooth. Fold in 3 cups of corn.
- Pour into the prepared dish, and use a spoon to make sure the corn is evenly dispersed. If desired, sprinkle the remaining ½ cup corn on top. Bake uncovered for 50 to 55 minutes or until set in the center and golden on top. Serve warm.
Notes
- Adjust the amount of JUST Egg used based on packaging; increase other ingredients proportionally if using the larger carton.
- Use gluten-free flour alternatives if needed; the recipe has been tested successfully with such substitutions.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in the microwave or oven covered with foil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 495mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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