Corn Pudding

Corn Pudding Don’t be fooled by the term “pudding.” The texture of this Appalachian dish is more like creamed corn meets quiche than that of dessert pudding. The outer layer is just firm enough so that you can cut into it like a quiche, but it becomes smooth and velvety once you take a bite. It’s so rich and decadent you’ll deny it’s healthy. Contributed by Lindsay S. Nixon, from The Happy Herbivore Cookbook* (note—for holiday meals, like Thanksgiving, this recipe doubles easily. Use two 9-inch pie dishes rather than one large casserole dish).

Serves: 4

  • 3 cups frozen yellow corn, thawed, divided
  • 1/2 cup silken tofu, drained if necessary
  • 2 tablespoons non-dairy milk
  • 1 small sweet onion, diced
  • 1 to 2 jalapeños, seeded and diced
  • 1 to 1 1/2 teaspoons ground ginger, optional
  • Cayenne powder, to taste
  • 1/2 teaspoon turmeric
  • 1/4 cup quinoa or chickpea flour (see Note)
  • Salt and freshly ground pepper to taste

Preheat the oven to 350 degrees F. Lightly grease a shallow 9-inch pie dish and set aside.

Combine 3/4 cup of corn with tofu and non-dairy milk in a blender and pulse until smooth and creamy. Transfer to a large mixing bowl and set aside.

Line a large skillet with a thin layer of water and cook onion, jalapeño, and ginger until onion becomes translucent, about 3 minutes.

In a mixing bowl, mix all ingredients together until well combined and pour into pie dish. Use a spatula to evenly spread mixture and pack it down tightly.

Bake for 30 minutes or until fully cooked and bright yellow. Allow to cool 10 to 15 minutes before serving.

Note: Quinoa flour has a nutty and light taste to it that complements corn beautifully, while chickpea flour imparts a nice egg-like taste. However, any flour, including cornmeal, can be substituted if you’re in a pinch.

Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!


7 comments on “Corn Pudding

  1. Shari

    Nava: You never cease to inspire me. I made a trial run of this recipe today before Thanksgiving and it is wonderful. I added a little smoked paprika into the batter and sprinkled a little more over the top before baking and it added a nice delicate smoky flavor. I’ll definitely be serving this on Thanksgiving! Thank you!

  2. Nava

    Shari, I’m so glad you enjoyed this recipe, but I must give credit where due — this recipe was contributed to VegKitchen by the talented Lindsay Nixon, AKA The Happy Herbivore. Have a wonderful holiday!

  3. Emily

    Shari, I’m very indecisive and can’t decide between quinoa flour and chickpea flour! Which did you go with for your sucessful trial run? & Did you use the ginger? Thanks!

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