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+ servings
An overhead short of vegan corn pudding, freshly baked in a casserole dish.
4.11 from 29 votes

Vegan Corn Pudding

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 6 servings


  • 2 tablespoons (28 g) vegan butter
  • 2 cups fresh or frozen and defrosted corn kernels, divided (about 3 ears of corn)
  • 1 1/4 cups (355 mL) unsweetened, non-dairy milk
  • 2/3 cup (80 g) unbleached, all-purpose flour
  • 1/2 cup (75 g) cornmeal
  • 2 1/2 teaspoons teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 3 tablespoons  (36 g) cane sugar
  • 3/4 cup (150 g) plain/unsweetened vegan yogurt or vegan sour cream
  • fresh, snipped chives, for serving


  • Butter or oil a 9 x 9 square or 2.5 quart rectangular baking dish and preheat your oven to 350F.
  • Heat the butter in a skillet or frying pan over medium low heat. Add 1 1/2 cups of the corn and 3/4 cup of the non-dairy milk. Heat through, then use an immersion blender to blend the mixture partially. It should have some texture but few visible, whole corn kernels. 
  • In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. Make a well in the center of the dry ingredients.
  • Stir the remaining 1/2 cup non-dairy milk and the vegan yogurt or sour cream. Pour it into the dry ingredients, followed by the warm pureed corn mixture and the remaining 1/2 cup of whole corn kernels. Fold everything together until the batter is evenly incorporated and no streaks of flour are visible (little lumps are fine). 
  • Transfer the batter to the baking dish. Bake for 35-40 minutes, or until the top is just set and the edges are just browning. Serve warm.