My quick 4-ingredient corn pudding recipe has been a dairy-free lifesaver at many family holidays. It’s easy to whip up in anyone’s kitchen just before the big Thanksgiving meal, so I don’t need to worry about preparation ahead of time. But the best thing about this delicious dairy-free side dish could be the leftovers. Thanks to my mom, we discovered that the chilled corn pudding makes amazing corn cakes for breakfast!
My kids tend to get up hours earlier than anyone else, so an easy first breakfast like this one comes in handy when staying with family. In fact, the corn cakes are so simple to prepare that little ones can shape the cakes while kids who are old enough to safely cook on the stove can heat them up while the rest of us sleep! And what better way to wake up than from the warm scent of maple syrup atop pan-fried corn cakes.
Special Diet Notes & Options: Breakfast Corn Cakes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For gluten-free and dairy-free breakfast corn cakes, see my options for making the corn pudding without gluten.
- 1 tablespoon cooking oil (coconut, olive, rice bran, grapeseed, or your choice)
- Leftover dairy-free corn pudding, chilled
- Maple syrup, for serving
- Fruit, for serving
- Heat the oil over medium heat in a nonstick skillet.
- Form the chilled corn pudding into small cakes, about 1½ to 2 inches across.
- Place them in the pan and cook until the bottoms are browned.
- Gently flip the cakes over and cook until they are browned and heated through.
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