4-Ingredient Dairy-Free Corn Pudding

Dairy Free
Health score
6%
4-Ingredient Dairy-Free Corn Pudding
60 min.
8
379kcal

Suggestions


If you're on the lookout for a delectable side dish that caters to dietary restrictions without compromising on flavor, our 4-Ingredient Dairy-Free Corn Pudding is sure to steal the spotlight at your next gathering. This delightful recipe balances a pleasing sweetness with the comforting texture of corn pudding, making it a perfect companion for any meal.

One of the standout features of this dish is its simplicity—quick to prepare and ready to serve in just 60 minutes! With just four key ingredients, including creamed corn, melted dairy-free margarine, and dairy-free corn muffin mix, this recipe cuts down on prep time while still delivering a warm, creamy experience that everyone can enjoy. Enjoy it as a side to complement your favorite entrees or as a hearty dish on its own.

The combination of flavors and textures in this corn pudding will leave your taste buds singing. Each spoonful offers a moist and tender bite, enhanced by the golden crust formed during baking. Plus, it's a fantastic way to utilize leftover corn pudding, turning it into something entirely new and tantalizing.

Whether you're hosting a dinner party, enjoying a family meal, or simply craving a comforting dish that’s both vegan-friendly and full of flavor, this 4-Ingredient Dairy-Free Corn Pudding is a must-try. Dive in, and savor the delightful taste of this simple yet satisfying dish!

Ingredients

  • servings corn pudding leftover chilled (recipe above)
  • 29.5 oz corn canned
  • 0.5 cup dairy-free margarine melted (I like Earth Balance, which is non-hydrogenated)
  •  eggs beaten
  • 8.5 ounce dairy-free corn muffin mix such as jiffy (or equivalent)
  • tablespoon oil (olive, rice bran, canola, grapeseed, your choice)

Equipment

  • bowl
  • frying pan
  • oven
  • casserole dish

Directions

  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.
  5. Serve warm.
  6. Heat the oil over medium heat in a nonstick skillet.Form the chilled corn pudding into small cakes, about 1 1/2-2 inches across.
  7. 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.

Nutrition Facts

Calories379kcal
Protein8.14%
Fat35.32%
Carbs56.54%

Properties

Glycemic Index
6.94
Glycemic Load
7.94
Inflammation Score
-7
Nutrition Score
13.628695664199%

Nutrients percent of daily need

Calories:379.01kcal
18.95%
Fat:15.83g
24.35%
Saturated Fat:3.93g
24.56%
Carbohydrates:57.03g
19.01%
Net Carbohydrates:51.58g
18.76%
Sugar:13.06g
14.51%
Cholesterol:41.52mg
13.84%
Sodium:626.67mg
27.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.21g
16.41%
Phosphorus:313.24mg
31.32%
Manganese:0.56mg
28.01%
Folate:97.01µg
24.25%
Fiber:5.45g
21.79%
Vitamin E:3.13mg
20.86%
Vitamin B3:3.94mg
19.71%
Vitamin B1:0.28mg
18.71%
Vitamin A:913.34IU
18.27%
Vitamin B6:0.31mg
15.27%
Magnesium:60.78mg
15.19%
Vitamin B2:0.24mg
13.93%
Vitamin B5:1.25mg
12.48%
Iron:2.03mg
11.29%
Potassium:388.56mg
11.1%
Vitamin C:8.55mg
10.37%
Zinc:1.46mg
9.71%
Vitamin K:9.72µg
9.26%
Selenium:5.92µg
8.46%
Copper:0.14mg
6.95%
Calcium:29.83mg
2.98%
Vitamin B12:0.13µg
2.08%
Vitamin D:0.22µg
1.47%