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5-Ingredient Southern Style Sweet Vegan Corn Pudding - Classic Oil-Free, Plant-Based Holiday Baking Recipe from Plants-Rule
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5-Ingredient Southern Style Sweet Vegan Corn Pudding

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 recipe uses dried apricots for natural sweetness. Tapioca starch helps pull everything together for a baked casserole that is full of classic, comfort food flavor.
Total Time45 minutes
Course: Bread, Side Dish
Cuisine: American, Dairy-Free, Gluten-Free, Plant-Based, Southern, Vegan, Vegetarian
Keyword: 5 ingredients or less, Christmas, classic, corn, easy, gluten-free, Holidays, oil-free, plant-based, simple, southern, Thanksgiving, wfpb, whole foods diet
Servings: 8
Calories: 80kcal

Equipment

  • 8x8 or 9x9 baking dish

Ingredients

  • 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

Instructions

  • Preheat the oven to 350Line an 8x8-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.