If you like something sweet and savory for breakfast, I've got it for you right here in a single dish, with this savory vegan corn pudding.
This is one of those casseroles you can make in the morning and eat all the way to the night, with so much healthfulness and flavor in every single bite. To punch up the nutrition--and taste--factor even more, I stir in some butternut squash.
The squash melts into the pudding so if someone you feed is squeamish about veggies for breakfast, this is a great way to get them in.
Corn puddings are often sweet, and you can definitely modify this recipe for a sweet pudding, I'll tell you how. But I like the savory notes the herbs and the pepper add to this dish--a lot. The savory pudding is still quite sweet because corn is the primary ingredient here, so do keep that in mind.
Why you'll love this vegan corn pudding
- It's hearty and filling--the perfect comfort food.
- It makes a great breakfast, but it's healthy enough that you can eat it for lunch, or dinner.
- It has veggies!
- It's super easy to make.
- It's vegan, nut-free and gluten-free, so almost anyone can eat it.
- It's adaptable to your taste buds. You can make it sweet or savory. And you can change the veggies around.
- You can make it a one-dish pudding for minimal cleanup, by using a cast iron skillet. Use a 12- or 14-inch skillet that can go from the stovetop to the oven.
- There are three kinds of corn--actually four--in this recipe. You have the whole kernel corn (I used frozen, but you can just strip a few ears of fresh corn), creamed corn, cornmeal and cornstarch. If you don't want to use creamed corn, or don't have it, take an additional cup of corn and puree it with a quarter of a cup of nondairy milk, then add it to the recipe.
- Silken tofu replaces eggs in this recipe, and it provides a creamy, smooth base for the corn. If you're soy-free, use a can of full fat coconut milk, and double the cornstarch.
- You can make this recipe sweet by skipping the squash, onions, garlic and herbs. Instead, stir ½ cup of sugar (or less, depending on your tastebuds, because the corn is already quite sweet) into the corn.
- You can still use the butternut squash in the sweet pudding. Saute it in some oil, then stir it into the corn.
- I used sage as my herb of choice in the savory recipe because I love sage with butternut. You can use another savory herb like thyme or rosemary.
Can I make this vegan corn pudding ahead?
You absolutely can. Just keep it in the refrigerator, covered tightly with cling wrap, and reheat before serving (although it tastes good at room temperature too).
Or make the pudding the day before but don't bake it. Keep it in the fridge, covered, and bake the next day.
Savory Vegan Corn Pudding Recipe
- 16 oz silken tofu
- ½ cup nondairy milk (unsweetened)
- 2 tablespoon cornstarch
- 2 ½ cups corn kernels (frozen, thawed before using)
- 14.75 oz creamed corn
- 4 tablespoon cornmeal
- 2 teaspoon baking powder
- 2 tablespoon sugar (optional. If your corn is already sweet, you can leave it out)
- 1 tablespoon vegetable oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (smashed and finely chopped)
- 10 oz butternut squash (cubed. If using fresh, peel and then cube)
- 2 tablespoon sage (chopped. 2 teaspoon if using dry)
- 2 tablespoon parsley (chopped)
- Salt and ground black pepper to taste
- Preheat oven to 350 degrees. Lightly grease a two quart baking dish.
- Blend the tofu with the nondairy milk and cornstarch and a dash of ground black pepper and salt until very smooth. Set aside.
- Mix the cornmeal with the baking powder and sugar, if using.
- In a skillet, heat the oil and add the onions and garlic. Saute until translucent, about five minutes.Add the butternut squash cubes, sage and parsley. Mix, cover, and cook another five minutes, stirring once or twice. Turn off heat.
- To the skillet, add the blended tofu and the cornmeal mixture along with the can of creamed corn and the corn kernels. Season with salt and ground black pepper. Mix well with a spatula.
- Pour the batter into the prepared baking dish and bake in the preheated oven 80-90 minutes until the top is bubbly and puffy and appears set.
- Cool for about 30 minutes before serving.
This recipe card may contain affiliate links.