4-Ingredient Southern Style Sweet Vegan Corn Pudding

4-Ingredient Southern Style Sweet Vegan Corn Pudding – Healthy, Plant-Based, Oil-Fee, Gluten-Free, No Refined Sugar or Syrup, Holiay, Comfort Food, Thanksgiving Side Dish Recipe

Medium |  Servings: 8 |  Ready In: 45 minutes |  Yield: 1 (8×8-inch) square pan

Sweet corn pudding is a Southern staple around the holidays.  Traditionally made with sweetened condensed milk and loads of butter, this simple healthy, plant-based vegan recipes uses dried apricots for natural sweetness.  Tapioca starch helps pull everything together for a baked casserole that is full of classic, comfort food flavor.  Serve with Easy Wild Rice Pilaf, White Poblano Chili, or Vegan Shepherds Pie.


  • 1/2 cup dried apricots (100 g)
  • 1 cup plain, unsweetened almond milk  (8 ounces)
  • 2 tablespoons tapioca starch (15 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups frozen corn kernels, thawed (525g), divided

How It’s Done

Preheat the oven to 350F.  Line an 8×8-inch square pan with parchment.

To make the 4-Ingredient Southern Style Sweet Vegan Corn Pudding:  In a blender, combine the apricots, almond milk, tapioca starch, baking powder, salt, and 2 cups of the corn kernels.  Puree until creamy.  Add the extra corn kernels and stir or pulse just until combined.

Pure the batter into your prepared pan.  Bake, uncovered, for 40 minutes, until golden brown around the edges and “set” in the center.

Remove and let cool 5 minutes before serving.  Use a spoon to serve.

Serve with Easy Wild Rice Pilaf, White Poblano Chili, or Vegan Shepherds Pie.

4-Ingredient Southern Style Sweet Vegan Corn Pudding – Classic Holiday Recipe

Chef Katie’s Tips:

Tapioca, Arrowroot, and Cornstarch: You can use these thickeners interchangeably.  You need twice as much tapioca or arrowroot as cornstarch in recipes. For this recipe, you can use 2 tablespoons arrowroot powder or 1 tablespoon cornstarch.

Nut Allergies: For nut allergies, swap out the almond milk for another plant-based milk like soy, rice, or hempseed.  Just be sure to use plain, unsweetened milk for this recipe.

Weigh your Ingredients: For consistent results, use a digital kitchen scale for precise measuring.  This small investment will save you time from fooling with measuring cups. It will also help make you a better baker.

No Refined Sugars, Syrups, or Oils: I’m on a mission to avoid using refined sugar, syrup, and refined oils.  These ingredients leave you feeling hungry and can spike a sweet-tooth craving that pushes you to overeat.  For this recipe, whole foods, natural sweetness comes from dried apricots.

Watch to Learn More:

Nutrition Facts

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 80
% Daily Value *
Total Fat 1 g 1 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 368 mg 15 %
Potassium 216 mg 6 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 2 g 9 %
Sugars 8 g
Protein 2 g 4 %
Vitamin A 6 %
Vitamin C 5 %
Calcium 1 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

  • Terrasoul Superfoods Sun-Dried Apricots Unsulphured (Organic), 32 Ounce
  • Organic Tapioca Starch Lets Do Organic 6 oz Box
  • Rumford Baking Powder, 8.1 oz (Pack of 2)


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