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.
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.
Special Diet Notes & Options: Dairy-Free Corn Pudding
By ingredients, this recipe is 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.
- 2 14.75 oz. 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.
21 Comments
🙁 i have a total mammal allergy since jiffy has animal lard and white sugar i cant use it! i happy to see the instead of jiffy mix! i can replace the processed white sugar for unfiltered raw sugar 🙂 and it calls for olive oil instead of lard 🙂 but im not sure how i will replace the creamed corn since i think it has dairy in it!
Nope, this is dairy-free! We’re a dairy-free site! Almost all creamed corn is dairy-free. Check the ingredients Bobby sue, you’ll be surprised 🙂
The creamed in the corn refers to the texture of the corn, not an ingredient. If in doubt, read the label. Hope this helps.
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Can this be made ahead and rewarmed easily?
Yes, Neisha! It also tastes good at room temperature.
This looks so easy, my requirement! Thanks so much!
It definitely is! A mom’s favorite 🙂
Hi Lynne,
I’ve never tried, but what a great idea! I think pureed squash would blend in nicely. Report back with what you try!
Can I add other veggies to this to sneak more into my toddlers diet? 🙂 if so, which ones would work well?
Thanks!
“By ingredients, this recipe is dairy-free / non-dairy, peanut-free, tree nut-free, and soy-free.”
“I like Earth Balance, which is non-hydrogenated”
Just for those with soy intolerance, unfortunately, Earth Balance contains soy protein (my son is soy, dairy and gluten intolerant so we’ve checked all the labels). For a good alternative, use coconut oil (it’s practically solid at room temperature and makes for a rich creamy alternative to butter/margerine)
Hi Naomi, Earth Balance has three soy-free varieties!! Look for the red label or coconut version – they are free of dairy, soy (including soy protein), and gluten!
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 . . . 🙂
Thanks for sharing Bethany – this is great!
I’m allergic to eggs. Do you think an egg substitute would work in this recipe?
Tracy, see Bethany’s comment above. She’s shared her egg-free version.
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oh, i also add a little soy milk!
Thanks for sharing!
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.
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.