Oct 15, 2013

Vegan Corn Pudding

My mom took to making this southern dish several years ago after she moved to Florida. My son had always loved it. So I decided I would try some magic in the kitchen and veganize it. I left out the entire stick of butter that Mom uses as well as the sour cream and the canned creamed corn…

The result? Surprise! My son loved it (so did everyone else)… just as much! In fact he said, and I quote, “It’s just as good… maybe better ’cause I won’t feel bad after I eat it, knowing it’s healthy.”

I saw a handful of other vegan versions of this Southern holiday tradition online, but they all had lots of oil in them, too… vegan butter and the like. No oil needed in this healthy kitchen! The blanched almond flour keeps it moist. The dish is pretty sweet, though. But you can certainly decrease the amount of maple syrup, or leave it out altogether, if you prefer it to be more savory.

Healthy trails,




Plant-based Corn Pudding

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: serves 6

A yummy plant-based corn pudding, perfect for the holidays!


  • 3 cups corn kernels (fresh, frozen or canned–I used frozen and thawed)
  • 2 cups non-dairy unsweetened milk (I used soy)
  • ½ cup raw cashews
  • ¼ cup + 2 TBS masa (corn flour)
  • ¼ cup corn meal
  • 1 cup blanched almond flour
  • 1 TBS flax meal
  • 3 TBS tapioca starch
  • 1 TBS baking powder
  • ½ tsp paprika
  • ½ tsp ground black pepper
  • 3 TBS pure maple syrup


  1. Preheat oven to 400° F.
  2. Lightly oil a deep casserole dish. I used an 8″ x 8″ dish, about 4″ deep.
  3. Place the cashews and ½ cup of the milk in a high powered blender and blend until smooth. Add remaining milk and blend again until smooth. If you don’t have a high-powered blender you can use any blender, just soak the cashews for about 5 hours prior to blending.
  4. Transfer to a mixing bowl and mix with all of the remaining ingredients.
  5. Stir well to combine.
  6. Pour the mixture into the dish and top with a little ground black pepper and paprika.
  7. Bake for 15 minutes, then lower the oven to 350° F and bake for another hour to hour and 15 minutes. The casserole will rise, like a cake and become firm, then fall as it cools. You’ll know it’s done when it’s a little cracked on the top and the center isn’t wet.
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29 responses to “Vegan Corn Pudding”

  1. OH- you made my day! Thank you! Some friends served corn pudding on Sunday, and although I really enjoy it, I didn't have any because of the unhealthiness of it. I will so love having this one in my repertoire to enjoy! : )

  2. Helyn says:

    Great, Anna! You're so welcome. 🙂

  3. This looks yummy, Helyn, but I don't need to avoid gluten. Do you happen to know enough about substituting one flour for another to talk about it some time? I'd love to know more about that! (And my pantry, which is bursting most of the time, really doesn't need to contain 25 specialty flours. LOL)

  4. Helyn says:

    Haha! I understand, Suzanne. Well, I used the corn flour and corn meal since it's a corn pudding. But I'm sure it would work fine with any other flour. The corn flours do add more corn flavor tho 🙂

  5. I keep cornmeal around, but the corn and almond flours are something I have to go to buy–and then find other uses for. Sometimes I have them and sometimes I don't. It's good to know I can sub them out. Is the substitution one to one?

  6. Helyn says:

    I see. oops.. I wasn't thinking so much about the almond flour. Not sure about the results on subbing that one since it is high in fat content (and it's not a grain flour at all…it's what gives the pudding its moistness. I would have to experiment on using something besides that.

  7. THANKS! That's useful info that will no doubt save me from many a disaster.

  8. Jen says:

    not sure if my comment came through…I made this tonight and it was sooo good! Mine turned out wetter than yours but the top was brown and cracked so I took it out of the oven after 1 hour. I also didn't have a deep dish like you so I used a 8×12 pan. Maybe I should cook it all at 350?? Anyway it was really good.

  9. Helyn says:

    I'm glad you enjoyed it, Jan… it's okay if it's wetter. It is a pudding after all 🙂 But sure, you can experiment with oven temps. I am a little surprised that in an 8×12 pan it was not more dry instead of wetter. Did you substitute any of the ingredients? Thanks so much for the feedback!

  10. Jen says:

    I only substituted molasses for the maple syrup and I used almond milk instead of soy milk.

  11. Helyn says:

    Oh, interesting… maybe the molasses added the moisture. Since it's so thick perhaps it doesn't bake off like the maple… hmmmm….. more experiments brewing 🙂

  12. Helyn that looks amazing! I love corn type casseroles and have wondered how on earth I could make one vegan. Thanks for figuring it out!

  13. Helyn says:

    You're welcome, Tami. Enjoy!

  14. Anonymous says:

    Hi Helyn!
    I made this on Saturday night and it was delicious! I didn't change one thing from your recipe. This is definitely a dish I could serve to company that eats SAD.

    Thank you,

  15. Helyn says:

    You're welcome, Jeanne! I'm so glad you liked it. Thanks for the feedback!

  16. K Dominy says:

    I can find almond flour in my store, but not blanched – would regular almond flour work?

  17. Helyn says:


    I can't guarantee that regular would work. Do you have a blender? If so you can just purchase almond slivers (they're blanched). Most supermarkets carry them especially this time of year. Whirl them in the blender for several seconds to make the flour. Or you can always buy it online at Honeyville Grains:


    Hope this helps!

  18. K Dominy says:

    Thank you! Yes, I have a vitamix, so I'll make my own :)) Looking forward to trying this recipe!

  19. Hi! I would love to try this but would have to skip the cashew bc of a nut allergy. Do you think it could still work? Thx!

  20. Helyn says:

    Hi Mandy,
    You can try substituting the cashews with 3 TBS of tapioca flour. Should work. Hope this helps!

  21. Hi Helyn. I really enjoy your blog and recipes. I made this corn pudding today. Once I started measuring out the ingredients I realized I was out of almond flour. I subbed 1/3 cup each whole wheat flour, brown rice flour and coconut flour and it worked out great! This is delicious and will be on the Thanksgiving table this year.

  22. Helyn says:

    That's terrific! Thanks for the feedback :))

  23. Rebekah says:

    Thank you thank you thank you! Corn pudding was always my favorite pre-vegan Thanksgiving dish and I have been sorely missing it. I had to get a little creative but it worked out. I happened to have tapioca flour (not a regular ingredient for me), my remaining corn meal was mixed up with ww flour (because of a previous mix-up), I didn't have almond flour and when using ww flour for that, I used 1 tbsp instead of a cup. But I quickly made up the cup and thankfully it still turned out delicious. I'll try it to a T next time. Thanks again!

  24. Helyn says:

    You're welcome Rebekah! You are resourceful! Glad it turned out well for you 🙂

  25. Lin says:

    Hi Helyn,
    If I want to bring this to Thanksgiving, can I make it the night before and heat it up in the oven the next day?
    Thanks for the recipe!

  26. Mikki says:

    Do you think this will be good if made ahead of time and reheated? Looks delicious!

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