Creamy Vegan Corn Pudding
Billowing with sweet corn and finished with fresh chives, this silky Southern-style pudding is soft, spoonable and deeply comforting — golden on top, custardy within. It's a brilliant side dish for a Sunday spread or festive table, and pairs beautifully with a glass of sparkling apple juice.
Allergens:gluten, soya, oats
Details
- Author: CuisineSavvy
- Cuisine: American
- Course: Side Dish
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Diet: Vegan
Nutritional Values
This recipe makes three key plant-based swaps. Silken tofu (replacing whipping cream) adds complete plant protein and provides a smooth, custard-like body without saturated dairy fat. Ground flaxseed mixed with water (replacing whole eggs) binds the batter while contributing omega-3 fatty acids and soluble fibre. Olive oil (replacing butter) supplies heart-friendly monounsaturated fats in place of saturated ones. Oat milk (replacing dairy milk or cream) keeps the pudding rich and spoonable while remaining entirely animal-free and lower in saturated fat than its conventional counterpart.
Not available.
Ingredients
Instructions
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Creamy Vegan Corn Pudding Billowing with sweet corn and finished with fresh chives, this silky Southern-style pudding is soft, spoonable and deeply comforting — golden on top, custardy within. It's a brilliant side dish for a Sunday spread or festive table, and pairs beautifully with a glass of sparkling apple juice. Ingredients [ ] 500 g fresh or frozen sweet corn kernels (thawed if frozen) [ ] 2 tbsp caster sugar [ ] 3 tbsp plain flour [ ] 1 tsp baking powder [ ] 2 tbsp cornflour [ ] ½ tsp fine sea salt [ ] 150 g silken tofu [ ] 240 ml oat milk (unsweetened) [ ] 2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs — make first and leave to rest for 5 minutes) [ ] 2 tbsp olive oil, plus a little extra for greasing [ ] 2 tbsp finely chopped fresh chives, to finish Instructions [ ] 1. Preheat your oven to 180 °C fan (200 °C conventional / gas 6). [ ] 2. Lightly grease a 20 cm square or similar 1.5-litre baking dish with a little olive oil and set aside. [ ] 3. Make the flax eggs: stir 2 tbsp ground flaxseed into 6 tbsp cold water in a small bowl and leave to thicken for at least 5 minutes. The mixture should become gel-like and viscous — this is what binds the pudding in place of whole eggs. [ ] 4. Place the silken tofu, oat milk, 2 tbsp olive oil, cornflour, and the thickened flax mixture into a blender (or use a stick blender in a tall jug). Blitz until completely smooth with no lumps. [ ] 5. In a large bowl, whisk together the plain flour, caster sugar, baking powder, and fine sea salt. [ ] 6. Pour in the blended tofu mixture and stir until you have a smooth, pourable batter. [ ] 7. Add the sweet corn kernels to the batter and fold through until evenly distributed. [ ] 8. Pour the batter into the prepared dish and spread it level. [ ] 9. Bake in the centre of the oven for 40–45 minutes, until the top is golden and the pudding is just set with a very slight wobble in the middle — it will firm up a little further as it cools. [ ] 10. Leave the pudding to stand for 5 minutes before serving. [ ] 11. Scatter generously with the 2 tbsp chopped fresh chives and bring the dish straight to the table. Serve warm. https://www.cuisinesavvy.com/recipe/creamy-vegan-corn-pudding
External Recipes
- Tees Corn Pudding Recipe (Health Score: 42)
HealthScore: 75
Built around sweet corn, silken tofu, and ground flaxseed, this baked pudding is fully plant-based with genuinely good ingredients — but refined flour, cornflour, and added sugar form the structural backbone of the batter, and a modest pour of olive oil goes in too, making this more of a wholesome comfort dish than a nutrient-dense one.