This Corn Pudding recipe was taught to me by two wonderful ladies from the South. The flavor of caramelized corn, sugar and vanilla is irresistible. If you make it with coconut oil, there is a light flavor from coconut although the vanilla covers up most of it. You can always use melted non dairy margarine or vegetable oil. I most often serve Corn Pudding when we’re having Skinless Fried Chicken. The sweet corn is the perfect counterpoint to the slightly salty fried chicken. They are a perfect match. No matter how many times I double the recipe, there are never any leftovers.
Note: This recipe was originally made with butter. Definitely use butter if you’re serving it with a dairy meal.
Prep time: 15 minutes
By January 30, 2014Published:
- 8 Servings
- 4 Large Eggs
- 2 Cups Sugar
- 1/4 cup Flour
- 2 Teaspoons Vanilla Extract
- 60-65 Ounces Canned Kernel Corn
- 1/2 Cup Non-dairy melted margarine/coconut oil/vegetable oil
- Non-dairy Baking Spray
- Electric Mixer
- 3 Quart Oven-to-Table Casserole
- Preheat oven to: 350˚ F.
- Beat eggs well. Add sugar gradually and beat on medium speed until a thick pale yellow mixture has formed. Pour flour over this mixture and continue beating until it has been thoroughly incorporated into eggs. Add vanilla and oil and beat again. Remove mixer from stand.
- Measure 1 cup of liquid from two-three cans of corn. Drain the remaining cans of corn and add the cup of corn liquid and all the corn to the mixture.Stir with a spatula or wooden spoon until the mixture is well blended.
- Spray casserole with non-dairy spray. Pour corn mixture into casserole. Bake 45-60 minutes until the top is golden brown and the mixture is firm. A cake tester should come out clean if it is inserted into the pudding. Serve hot.
- Note: Transfer any leftovers to a smaller dish. If you reheat it in the same dish the empty spaces will burn.