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.
52 Comments
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.
Fabulous! So great to see this recipe is well-loved. Thank you for your feedback Moira!
Would this be possible in a crockpot?
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!
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?
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!
Hey! Would it be possible to bake these into muffins?
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.
Best Corn Pudding ever, dairy-free or not!
Aw, thank you so much, Jill! I’ll be sure to pass your compliment on to my mom.
This was better than the original Jiffy corn casserole made with sour cream.
Thank you for the recipe!
That’s awesome! Thank you for your feedback Ellen.
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.
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
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.
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!
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
I haven’t tried it Stephanie!
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.
Thinking of trying this with egg placer or flax seed this year – How did this go for you last year?
Hi! Can I double this recipe? How will that affect the bake time? Thanks!
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.
It’s not vegan
Eggs are not vegan
Has anyone substituted something for eggs that tasted decent???
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.
🙁 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.
Pingback: Golden Dairy-Free Cornbread Recipe (Lightly Sweet Version)
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!
Miyoko’s has a Dairy free butter made from cashews! It’s soooo good! no soy if I’m not mistaken ?
Yes, no soy! Details on Miyoko’s here -> https://www.godairyfree.org/product-reviews/miyokos-vegan-butter
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!
Hey Bethany,
Do you think I could use flax eggs instead of egg replacer and yield the same results?
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
I used flax eggs and it came out just fine. Moist & Delicious!
It did come out speckled though, from the flax seeds.
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!
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.
Pingback: Over 50 Dairy-Free Recipes for Thanksgiving Leftovers - Go Dairy Free
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.
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.