Description
A creamy and naturally sweet vegan corn pudding, perfect for Thanksgiving or any cozy fall meal.
Ingredients
Scale
- 2 cups fresh or frozen corn kernels
- 1 cup unsweetened plant-based milk (almond, soy, or oat)
- 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 flavor
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a blender, combine corn, plant-based 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 stir dry ingredients into the corn mixture until fully combined.
- Pour mixture into the prepared baking dish.
- Bake for 45–50 minutes, until set and lightly golden on top.
- Cool slightly before serving.
Notes
Make ahead and reheat before serving. 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: vegan corn pudding, dairy-free corn pudding, plant-based side dish, Thanksgiving vegan sides, creamy corn pudding