Description
A creamy and comforting dairy-free corn pudding, perfect for holiday meals or a cozy side dish.
Ingredients
Scale
- 2 cups fresh or frozen corn kernels
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup cornmeal
- 2 tbsp cornstarch
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- Optional: pinch of nutmeg or cinnamon for extra flavor
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- In a blender, combine corn kernels, almond milk, coconut cream, maple syrup, coconut oil, and vanilla extract. Blend until smooth.
- In a separate bowl, whisk together cornmeal, cornstarch, salt, and optional nutmeg/cinnamon.
- Gradually add dry ingredients to the corn mixture and stir until combined.
- Pour mixture into the prepared baking dish and smooth the top.
- Bake for 45–50 minutes, or until set and lightly golden on top.
- Allow to cool slightly before serving.
Notes
This corn pudding can be made ahead and reheated. Adjust sweetness with maple syrup to taste.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Side Dish
- Method: Baking / Blending
- Cuisine: Vegan / American
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 7g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: dairy-free corn pudding, vegan corn pudding, plant-based corn side dish, holiday corn recipe, creamy corn pudding