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Dairy-Free Corn Pudding and Corn Cakes

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When traveling over the river and through the woods to Grandmother’s house for Thanksgiving, it can be impractical to bake your dairy-free goodies ahead of time and nestle them by your feet in the sleigh. Or in the minivan or plane. Never mind getting them through security. I still remember the time the homemade cookies I made fused together into on large, lumpy cookie during a seven-hour car ride. Good times. This dairy-free corn pudding will save the holiday because it’s made from just four ingredients you can find in almost any store and can quickly whip up in anyone’s kitchen.

Best Dairy-Free Corn Pudding

This dairy-free corn pudding is based on a recipe from our town library’s fund-raising cookbook from several years ago. Speaking of our small town, we have three local grocery stores, and you can find eggs, creamed corn, and Jiffy Corn Muffin Mix in each and every one of them. Dairy-free margarine is available in only one of the stores. Luckily this recipe is forgiving. If the only dairy-free margarine Grandmother’s store carries is one of the more watery varieties, ie. Smart Balance Light or Blue Bonnet Light, the pudding will still turn out just fine. This is also a great kids can cook recipe your children can make to impress their relatives.

Best Dairy-Free Corn Pudding

Even better, if there are any leftovers, they can be made into corn cakes for the next morning’s breakfast. (This is my mom’s invention!) I know my kids tend to get up hours earlier than anyone else, so an easy first breakfast comes in handy when staying at someone else’s house.

Easy Dairy-Free Corn Cakes

Special Diet Notes & Options: Dairy-Free Corn Pudding / Cakes

By ingredients, these recipes are dairy-free / non-dairy, peanut-free, tree nut-free, and soy-free. Be sure to check your muffin mix ingredients for allergen concerns (many brands contain milk – Jiffy does not, but it is not vegetarian).

If you want to make your own corn muffin mix, there are several copycat recipes online, like this one. Or you can use another brand – though I recommend  adjusting the amount of mix to 8 ounces.

For gluten-free, Pamela’s, Hodgson Mill and Gluten-Free Pantry offer cornbread mixes that are both gluten-free and dairy-free, and also made with all-natural ingredients. Adjust the quantity as noted above.



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About Sarah Hatfield

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

View all posts by Sarah Hatfield →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. sonyaNovember 27, 2013 at 8:25 amReply

    most creamed corn has dairy in it so I would double check the label. I use regular canned sweet corn, jiffy, egg, butter (blue bonnett light or parkay squeeze butter is dairy free). Mix all together add salt and pepper and bake. The whole family loves this recipe and it is safe for my milk/dairy severe allergic child.

    • Alisa FlemingNovember 27, 2013 at 8:55 amReply

      Yes, always read the label! Thanks for pointing that out sonya! Fortunately, most brands of canned cream corn are actually dairy-free. On the contrary, homemade recipes for creamed corn usually call for dairy.

  2. sonyaNovember 27, 2013 at 8:26 amReply

    oh, i also add a little soy milk!

  3. Over 50 Dairy-Free Recipes for Thanksgiving Leftovers - Go Dairy FreeNovember 27, 2013 at 9:51 amReply

    […] Easy Corn Cakes […]

  4. TracyNovember 27, 2013 at 10:40 amReply

    I’m allergic to eggs. Do you think an egg substitute would work in this recipe?

    • Alisa FlemingNovember 27, 2013 at 8:59 pmReply

      Tracy, see Bethany’s comment above. She’s shared her egg-free version.

  5. Bethany S.November 27, 2013 at 8:22 pmReply

    Funny–I’ve found that most cream-style corn does NOT have dairy in it. That’s a misnomer . . . but, yes, check the label.

    We make ours dairy- AND egg-free:
    1 can cream-style corn
    1 can yellow corn, drained
    ¾ c. sour “milk” (about 1 t. vinegar + your choice of milk alternative)
    1 box Jiffy corn bread/muffin mix
    2 T. flour
    2 T. cornmeal
    Ener-G egg replacer equal to 2 eggs
    ¼ c. melted DF margarine or veg. oil

    It usually has to bake longer, but I found making it a 9″x13″ pan helps.

    Now, I just need to figure out a gluten-free version . . . :)

    • Alisa FlemingNovember 27, 2013 at 9:00 pmReply

      Thanks for sharing Bethany – this is great!

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