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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.
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5 from 11 votes

Vegan Corn Pudding

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.
Prep Time15 minutes
Cook Time1 hour 40 minutes
Cooling30 minutes
Total Time2 hours 25 minutes
Course: Breakfast, Side Dish
Cuisine: Southern American
Diet: Vegan, Vegetarian
Keyword: butternut squash, sage, savory corn pudding, Vegan Corn Pudding
Servings: 6 servings
Calories: 261kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

  • 16 oz silken tofu
  • ½ cup nondairy milk (unsweetened; choose nut-free milk for a nut-free pudding)
  • 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 avocado oil or any neutral 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
  • Oil or vegan butter (for greasing the baking dish)
US Customary - Metric

Instructions

  • Preheat the oven to 350°F. Lightly grease a 3-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.

Notes

  • Cooking time includes 10 minutes for the vegetables on the stovetop and up to 90 minutes in the oven.

Nutrition

Calories: 261kcal | Carbohydrates: 48g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Potassium: 756mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5289IU | Vitamin C: 19mg | Calcium: 172mg | Iron: 2mg