The texture of this Southern-style 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.
Corn Pudding
Ingredients
- 3 cups frozen yellow corn thawed, divided
- ½ cup silken tofu drained if necessary
- 2 tablespoons nondairy milk
- 1 small sweet onion diced
- 1 to 2 jalapeños seeded and diced
- 1 to 1 ½ teaspoons ground ginger optional
- Cayenne powder to taste
- ½ teaspoon turmeric
- ¼ cup quinoa or chickpea flour see Note
- Salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Lightly oil a shallow 9-inch pie dish and set aside.
- Combine ¾ cup of corn with tofu and nondairy 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 fine cornmeal, can be substituted if you're in a pinch.
- Browse more of VegKitchen’s vegan casserole recipes.
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
*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!
Shari says
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!
Nava says
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!
Emily says
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!
Shari says
I used chickpea flour. It worked perfectly. And I did use the ginger. YUMMY!
Monica says
Can this be made ahead & frozen? How would you suggest it be done, if it can be done?
Nava says
Monica, I'll see if I can get this recipe's author, Lindsay Nixon, to answer your very good question.
Liesl says
Anybody tried freezing and re-heating? Just curious, but I'm definitely trying it for Thanksgiving! 🙂
Cheryl says
I want to make this for Thanksgiving and would like to know is this can be made 1.day ahead if time. Someone before asked this question but there was no answer. I do not want to freeze this just make it a day before.
Thank you
Nava says
Cheryl, this can be made a day ahead of time. Reheat until nice and hot just before serving. Come to think of it, if you're just making it a day ahead, you cando it just until the point of baking. Refrigerate, and then bake just before serving. I was hoping another reader would answer the question of freezing, as I haven't tried that. Hope you enjoy this Lindsay Nixon (Happy Herbivore) recipe!
Crystal says
I have seen what freezing does to tofu and I would be afraid to freeze this recipe, for that reason. Textures would seem to be important, here.
Elizabeth says
Has anyone ever tried doubling this and making it in a larger pan? I'm thinking of making it for a party with about 45 people coming.
Nava says
Hi Elizabeth — this would probably work, though it's best if the pan goes broader rather than deeper, so the pudding cooks through. Or, you can splitt it between two similar sized pans. Hope it works out well for you!
K says
Just a suggestion... black salt also has an egg like taste to it so that might help!
Nava says
Great idea — I love black salt!