4-Ingredient Dairy-Free Corn Pudding
Author: Sarah Hatfield
Recipe type: Side
Cuisine: American
Serves: 8 servings
- 2 (14.75-ounce) cans of creamed corn
- 2 eggs, beaten
- 1 (8.5-ounce) container of dairy-free corn muffin mix, such as Jiffy (or equivalent)
- ½ cup melted dairy-free margarine (I like Earth Balance, which is non-hydrogenated)
- Preheat the oven to 350ºF.
- Mix all the ingredients together in a large bowl.
- Pour into a greased two-quart casserole dish.
- Bake for 45 minutes. Serve warm.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-corn-pudding-cakes
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