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    You are at:Home»Dairy-Free Recipes»4 Ingredient Dairy-Free Corn Pudding

    4 Ingredient Dairy-Free Corn Pudding

    59
    By Sarah Hatfield on November 27, 2013 Dairy-Free Recipes, Kids Can Cook, Sarah's Recipes, Sides

    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.

    Easy 4-Ingredient Corn Pudding that can be made in almost anyone's kitchen! A perfect dairy-free side dish recipe for Thanksgiving

    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.

    Easy 4-Ingredient Corn Pudding that can be made in almost anyone's kitchen! A perfect dairy-free side dish recipe for Thanksgiving

    Even better, if there are any leftovers, they can be made into corn cakes for the next morning’s breakfast.

    Easy Breakfast Corn Cakes Dairy-Free Recipe - A Thanksgiving Leftovers Tradition!

    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.

    4.8 from 5 reviews
    4-Ingredient Dairy-Free Corn Pudding
     
    Print
    Prep time
    15 mins
    Cook time
    45 mins
    Total time
    1 hour
     
    Believe it or not, canned creamed corn (now often labeled as "cream style corn") is typically dairy free!
    Author: Sarah Hatfield
    Recipe type: Side
    Cuisine: American
    Serves: 8 servings
    Ingredients
    • 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)
    Instructions
    1. Preheat the oven to 350ºF.
    2. Mix all the ingredients together in a large bowl.
    3. Pour into a greased two-quart casserole dish.
    4. Bake for 45 minutes. Serve warm.
    3.5.3229
    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her 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. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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      59 Comments

      1. Moira on November 26, 2021 5:30 pm

        Just made this for Thanksgiving dinner; had 2 requests for the recipe! I used 1/2 box of Krusteaz gluten free honey cornbread & muffin mix. So easy to mix during a brief lull in all the prep Th morning as I prepared for a crowd of 19. Thanks for including such an easy fix.

        Reply
        • Alisa Fleming on November 27, 2021 10:08 am

          Fabulous! So great to see this recipe is well-loved. Thank you for your feedback Moira!

          Reply
      2. Molly on November 15, 2019 10:49 am

        Would this be possible in a crockpot?

        Reply
        • Sarah Hatfield on November 15, 2019 12:12 pm

          I’m not sure, Molly. The corn pudding is very moist, even when baked uncovered in the oven. I worry that a slow cooker might retain too much moisture. The pudding does keep well if made the day before, if you’re looking to free up space and time on the day you serve it. If you do decide to try it in a slow cooker, please report back!

          Reply
      3. Jessica Henry on November 11, 2019 4:59 pm

        If I make this ahead of time and keep in the refrigerator, what is the best way to reheat so it doesn’t dry out?

        Reply
        • Sarah Hatfield on November 12, 2019 4:06 am

          Hi, Jessica, I would cover it with foil or a lid and reheat it at a low temperature in the oven. It doesn’t have to be served piping hot. It’s fine at room temperature, which makes it a great Thanksgiving side dish. It’s always a challenge to get everything in and out of the oven on schedule!

          Reply
      4. Marisol on October 30, 2019 4:19 pm

        Hey! Would it be possible to bake these into muffins?

        Reply
        • Alisa Fleming on October 30, 2019 7:12 pm

          It should work well in smaller vessels, like muffin tins, but I would line them for single servings. This is a corn pudding, so not really a bread you bake muffins with.

          Reply
      5. Jill on March 4, 2019 6:20 pm

        Best Corn Pudding ever, dairy-free or not!

        Reply
        • Sarah Hatfield on March 5, 2019 3:41 am

          Aw, thank you so much, Jill! I’ll be sure to pass your compliment on to my mom.

          Reply
          • Ellen on November 25, 2021 4:21 pm

            This was better than the original Jiffy corn casserole made with sour cream.
            Thank you for the recipe!

            Reply
            • Alisa Fleming on November 26, 2021 9:30 am

              That’s awesome! Thank you for your feedback Ellen.

              Reply
          • Mary on December 31, 2021 7:15 pm

            I box of jiffy corn muffin mix makes it more like a custard. 2 boxes makes it more like corn bread. Both turned out really well.

            Reply
            • Moira on April 10, 2022 1:03 pm

              Nice! I’m trying 2 boxes of mix because we have more people coming to dinner than originally planned and I need more food in a hurry! I don’t have 2 cans of creamed corn to double the recipe. Thanks for the suggestion, Mary

              Reply
      6. Jess on December 24, 2018 7:45 am

        You do know that creamed corn has milk or cream in it, yes?
        Unless you’ve used a dairy free cream corn (which o have yet to find), this recipe is not dairy free.

        Reply
        • Alisa Fleming on December 24, 2018 8:18 am

          You are in luck Jess – most brands of creamed corn / cream-style corn (in the can) are actually dairy free! Creamed corn gets it’s creaminess from the actual corn when cooked with sugar. Many recipes for creamed corn online use dairy, but this is calling for the store-bought creamed corn in a can. Maybe you can let me know what brands of creamed corn you are finding that contain dairy? Because I’ve never seen one of those!

          Reply
          • Liz G. on September 25, 2022 1:21 pm

            Hi Alisa, could you recommend a good canned cream of corn that is Dairy Free? but it needs to be vegan too please (I can have Chicken or Turkey but no red meat products at all). Thank you so much!

            Reply
            • Alisa Fleming on September 25, 2022 2:02 pm

              Hi Liz, I’ve actually never seen a brand of cream corn that wasn’t dairy-free and vegan! I think they label it “cream style” corn now, since there isn’t any actual cream in it. It’s an old-school product where the corn is “creamed,” thickened, and sweetened. But no dairy is typically added. It isn’t like a “cream of corn” soup. Look for brands like Green Giant, Del Monte, or store brands like Walmart.

              Reply
      7. Stephanie Puleo on January 25, 2018 9:32 am

        Wondering if anyone has tried using the egg replacer in this recipe and how it has turned out. Would love to make it for my grandson who has a dairy and egg allergy. Thank you so much

        Reply
        • Alisa Fleming on January 27, 2018 5:21 pm

          I haven’t tried it Stephanie!

          Reply
        • Vennié on December 25, 2018 9:34 am

          I’m about to try it now but you can always try a banana as an egg replacement or flax seeds & water if you don’t want the banana taste in there.

          Reply
          • Emily Breese Cardin on November 22, 2019 2:32 pm

            Thinking of trying this with egg placer or flax seed this year – How did this go for you last year?

            Reply
      8. Lauren on December 6, 2017 6:17 pm

        Hi! Can I double this recipe? How will that affect the bake time? Thanks!

        Reply
        • Sarah Hatfield on December 7, 2017 7:31 am

          Hi Lauren,

          You certainly can. The baking time will depend on the size and depth of your pan. I’d check the pudding at the 45 minute mark and add more time as needed.

          Reply
          • Carla Jaenicke on November 22, 2021 2:40 pm

            It’s not vegan
            Eggs are not vegan
            Has anyone substituted something for eggs that tasted decent???

            Reply
            • Alisa Fleming on November 22, 2021 3:17 pm

              No this isn’t a vegan recipe, there is no claim that this recipe is vegan anywhere in the post, just in your comment. It is a dairy-free recipe, and yes, it’s made with eggs. Eggs are not dairy.
              Here is a link to our egg substitute guide if you would like to make a vegan version -> https://www.godairyfree.org/food-and-grocery/how-to-substitute-eggs-vegan
              We have not tested this recipe without eggs.

              Reply
      9. bobby sue on November 23, 2016 7:25 pm

        🙁 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!

        Reply
        • Alisa Fleming on November 23, 2016 7:59 pm

          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 🙂

          Reply
        • Angie on November 24, 2016 7:34 am

          The creamed in the corn refers to the texture of the corn, not an ingredient. If in doubt, read the label. Hope this helps.

          Reply
      10. Pingback: Golden Dairy-Free Cornbread Recipe (Lightly Sweet Version)

      11. Neisha Teer on November 24, 2015 6:56 pm

        Can this be made ahead and rewarmed easily?

        Reply
        • Sarah Hatfield on November 25, 2015 5:07 am

          Yes, Neisha! It also tastes good at room temperature.

          Reply
      12. Jamie on November 23, 2015 11:42 am

        This looks so easy, my requirement! Thanks so much!

        Reply
        • Alisa Fleming on November 24, 2015 2:10 pm

          It definitely is! A mom’s favorite 🙂

          Reply
      13. Sarah Hatfield on December 17, 2014 1:30 pm

        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!

        Reply
      14. Lynne on December 17, 2014 12:20 pm

        Can I add other veggies to this to sneak more into my toddlers diet? 🙂 if so, which ones would work well?

        Thanks!

        Reply
      15. Naomi Schwartz on November 26, 2014 6:15 am

        “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)

        Reply
        • Alisa Fleming on November 28, 2014 8:34 am

          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!

          Reply
          • Kristi S on October 4, 2022 9:18 am

            Thanks for this recipe! My husband is dairy and soy intolerant, and this turned out well.

            The soy free Earth Balance butter alternatives are unfortunately made with canola oil. Research how canola is made, there are petroleum by products (Hexane, I believe) used in deodorizing it. So even if it was grown organically and expeller pressed it is still a horrible choice. I have found it in all sorts of “health” foods, which is puzzling. It must be cheap because it’s hard to find products made with a healthy oil.

            Reply
            • Alisa Fleming on October 4, 2022 10:18 am

              Glad the recipe worked out well for you Kristi! You are welcome to use whatever butter alternative works best for your needs.

              Reply
        • Molly on November 15, 2019 10:32 am

          Miyoko’s has a Dairy free butter made from cashews! It’s soooo good! no soy if I’m not mistaken ?

          Reply
          • Alisa Fleming on November 15, 2019 10:38 am

            Yes, no soy! Details on Miyoko’s here -> https://www.godairyfree.org/product-reviews/miyokos-vegan-butter

            Reply
      16. Bethany S. on November 27, 2013 8:22 pm

        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 . . . 🙂

        Reply
        • Alisa Fleming on November 27, 2013 9:00 pm

          Thanks for sharing Bethany – this is great!

          Reply
        • Samantha L on November 19, 2018 4:44 am

          Hey Bethany,
          Do you think I could use flax eggs instead of egg replacer and yield the same results?

          Reply
          • Alisa Fleming on November 19, 2018 6:38 am

            It might not set up as well and be more moist. Here is a helpful guide to substituting eggs -> https://www.godairyfree.org/food-and-grocery/how-to-substitute-eggs-vegan

            Reply
          • Minnie Serrano on November 22, 2018 8:41 pm

            I used flax eggs and it came out just fine. Moist & Delicious!
            It did come out speckled though, from the flax seeds.

            Reply
            • Sarah Hatfield on November 23, 2018 7:30 am

              I’m so glad to know this, Minnie! Thank you so much for taking the time to let us know. Now if you have any leftover, you can make the breakfast corn cakes!

              Reply
        • Hannah on November 22, 2022 5:36 pm

          I use Krusteaz gluten free cornbread mix (use 1/2 or double the recipe) with splendid results. I also used 1/2 cream corn / 1/2 canned or frozen corn to decrease the sugar because the cornbread mix was pretty sweet and the only one I could find. Worked like a charm, and I prefer the texture with corn studded throughout. Thanks for the recipe!

          P.S. I was asked to make this for Thanksgiving again this year! No complaints here…easy and so delicious!

          Reply
          • Alisa Fleming on November 22, 2022 5:40 pm

            That’s great! Thanks for sharing your modifications Hannah.

            Reply
      17. Tracy on November 27, 2013 10:40 am

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

        Reply
        • Alisa Fleming on November 27, 2013 8:59 pm

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

          Reply
      18. Pingback: Over 50 Dairy-Free Recipes for Thanksgiving Leftovers - Go Dairy Free

      19. sonya on November 27, 2013 8:26 am

        oh, i also add a little soy milk!

        Reply
        • Alisa Fleming on November 27, 2013 8:54 am

          Thanks for sharing!

          Reply
      20. sonya on November 27, 2013 8:25 am

        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.

        Reply
        • Alisa Fleming on November 27, 2013 8:55 am

          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.

          Reply
          • Kara on November 18, 2020 8:40 am

            I am alarmed at the number of people coming on here to tell you that creamed corn has dairy in it. First off, no it doesn’t. The creamed refers not only to the texture but also the ‘cream’ comes from scraping the cobs if you’ve ever made it from scratch. Second, you are a dairy-free site. It blows my mind that people think you would make a whole recipe and oh whoopsie one of the main ingredients has dairy! Shakin’ my head.

            Reply
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