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.
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.
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.