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    Home > Vegan Casserole Recipes

    Savory Vegan Corn Pudding

    Posted: Sep 5, 2020 ยท Updated: Aug 16, 2021

    Jump to Recipe Pin Recipe
    A savory, southern-style corn pudding with butternut squash and herbs is the perfect way to start your day--or end it. A vegan, gluten-free, nut-free recipe.
    An extreme close up of a white oval casserole stoneware baking dish with yellow savory vegan corn pudding strewn with scallions. A spoon is scooping some of the creamy pudding and next to the dish is a blue and white napkin on a black background.

    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.

    Overhead shot of a white oval casserole stoneware baking dish with yellow savory vegan corn pudding strewn with scallions. Next to the dish is a blue and white napkin on a black background.

    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.

    Contents
    • Why you'll love this vegan corn pudding
    • Helpful tips
    • Can I make this vegan corn pudding ahead?
    • Related recipes
    • Savory Vegan Corn Pudding Recipe
    Overhead partial shot of a white oval casserole stoneware baking dish with yellow savory vegan corn pudding with onions, butternut squash and herbs, strewn with scallions. Next to the dish is a blue and white napkin on a black background.

    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.

    Helpful tips

    • 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 ยฝ 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.

    Related recipes

    • Savory Vegan Squash and Rice Pudding
    • Savory Cornmeal Muffins with Fresh Corn
    • Vegan Pumpkin Bread Pudding
    • Vegan Pumpkin Brown Rice Pudding
    • Vegan PBJ Bread Pudding
    Overhead shot of a white oval casserole stoneware baking dish with yellow savory vegan corn pudding with onions, butternut squash and herbs, strewn with scallions. A silver spoon is scooping up some of the creamy pudding. Next to the dish is a blue and white napkin on a black background.
    An extreme close up of a white oval casserole stoneware baking dish with yellow savory vegan corn pudding strewn with scallions. A spoon is scooping some of the creamy pudding and next to the dish is a blue and white napkin on a black background.

    Savory Vegan Corn Pudding Recipe

    A savory, southern-style corn pudding with butternut squash and herbs is the perfect way to start your day--or end it. A vegan, gluten-free, nut-free recipe.
    5 from 10 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Breakfast/Brunch/Lunch/Dinner
    Cuisine: gluten-free, nut-free, Southern American
    Diet: Vegan, Vegetarian
    Keyword: Vegan Corn Pudding
    Prep Time: 15 mins
    Cook Time: 1 hr 20 mins
    Servings: 6 servings
    Calories: 261kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 16 oz silken tofu
    • ยฝ cup nondairy milk (unsweetened)
    • 2 tablespoon cornstarch
    • 2 ยฝ 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Nutrition

    Calories: 261kcal | Carbohydrates: 48g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Sodium: 345mg | Potassium: 756mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5289IU | Vitamin C: 19mg | Calcium: 172mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Jonathan

      November 28, 2020 at 11:44 am

      5 stars
      Delicious substitute for traditional dairy corn pudding. I made it with coconut milk and extra corn starch instead of tofu, as you suggested, and it came out great. I used fresh squash and was initially unsure what size the cubes should be, but finally settled on 1/2โ€. Thank you for the recipe!

      Reply
      • Vaishali

        November 30, 2020 at 10:36 am

        1/2 inch is perfect. So happy you made it--and enjoyed it! ๐Ÿ™‚

        Reply
    2. Sukha

      November 24, 2020 at 9:28 am

      Can this be made the day before?

      Reply
      • Vaishali

        November 24, 2020 at 10:06 am

        Yes, you can also assemble it beforehand, freeze, thaw and bake before serving.

        Reply
    3. Heather

      November 18, 2020 at 3:37 pm

      5 stars
      This was good! Looks a little unappetizing, maybe, but tastes great. The tiny bit of corn meal adds a crust that gives the dish texture without being all about the grains. I couldn't find creamed corn in the store, so I added some frozen corn to the blender with the tofu. I also substituted honey for the white sugar for no good reason other than it's been so long since I've used white sugar that it seems weird now. It worked just fine.

      Reply
    4. Cyndi

      October 20, 2020 at 11:32 am

      I'm having a real hard time getting my hands on silken tofu ... stores carry it for about a second. Is there anything I could use instead of the silken tofu? Thanks!

      Reply
      • Vaishali

        October 20, 2020 at 11:49 am

        Firm tofu would be fine, if you can find that.

        Reply
        • Cyndi

          October 20, 2020 at 2:58 pm

          Perfect! Thanks!

          Reply
    5. Ranthia

      September 29, 2020 at 10:25 am

      5 stars
      Really good! We loved it. It took me a long time to make it, but it was worth it. Complex flavors, and Iโ€™m glad I did add the sugar. Being a casserole, Iโ€™m sure it will be even better tonight!

      Reply
    6. Diane

      September 07, 2020 at 5:28 am

      Hello would you describe the required tofu as soft like custard or firm? I ask because there are two types available in South Africa - Silken Soft or Silken Firm.

      Thank you for the recipe, am keen to give it a go.

      Reply
      • Vaishali

        September 07, 2020 at 9:29 am

        Hi Diane, the one I used is in cake form, but breaks easily. I'd say go with silken firm.

        Reply
    7. Vaishali

      September 05, 2020 at 1:43 pm

      In step 5, with the creamed corn, and it should be thawed. I've clarified!

      Reply
    8. Phyllis Towns

      September 05, 2020 at 12:44 pm

      I must be missing something. When do you add the frozen corn? And do you thaw first?

      Reply
      • Stephanie

        September 07, 2020 at 5:49 am

        5 stars
        At stage 5, add with creamed corn

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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