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-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.