(0.00/5)
- Prep Time15 minutes
- Cook Time45-50 Minutes
- Serving8–10 servings
- Views
A warm, comforting, and lightly sweet dish with a soft, custard-like texture made from corn. This recipe is a dairy-free, gluten-free, soy-free take on classic Southern corn pudding, perfect as a holiday side or potluck favorite.
Ingredients
- 4 cups corn kernels (fresh, frozen thawed, or canned and drained)
- 1 can (13.5 oz) full-fat coconut milk
- ¼ cup maple syrup or agave (for a slightly sweet version)
- ½ cup unsweetened applesauce (acts as an egg substitute)
- ¼ cup avocado or olive oil
- ½ cup gluten-free cornmeal or oat flour
- 1 tsp baking powder (gluten-free)
- 1 tsp vanilla extract (as seen in the image!)
- ½ tsp salt
- Optional: ½ tsp cinnamon or nutmeg for added depth (if going sweet)
Directions
Step 1
- Preheat Oven:
- Preheat to 375°F (190°C). Grease a 9×13-inch baking dish with oil or line with parchment paper.
Step 2
- Mix Wet Ingredients:
- In a large mixing bowl, combine coconut milk, applesauce, maple syrup, oil, and vanilla extract. Whisk until smooth.
Step 3
- Add Dry Ingredients:
- Stir in cornmeal, baking powder, and salt. Mix well until the batter thickens slightly.
Step 4
- Fold in Corn:
- Add the corn kernels and fold into the mixture evenly.
Step 5
- Bake:
- Pour the mixture into the prepared dish and smooth the top.
- Bake for 45–50 minutes or until golden brown and set in the center. A toothpick should come out mostly clean.
Step 6
- Cool:
- Let rest for 10–15 minutes before slicing.
Chef's Tips & Notes
Notes: Can be served warm or at room temperature. To make it savory: omit maple syrup and vanilla, and add sautéed onions, garlic, and herbs (like thyme or chives). Make ahead and reheat for potlucks or holiday meals.
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