4-Ingredient Dairy-Free Corn Pudding

Ingredients

• 2 cans (418 g each; 14.75 oz each)creamed corn
• 2eggs, beaten
• 1 container (241 g; 8.5 oz)dairy-free corn muffin mix, such as Jiffy or equivalent
• 113 g (½ cup)dairy-free margarine, melted

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Mix the ingredients

   Combine the creamed corn, beaten eggs, corn muffin mix and melted margarine in a large bowl.

3. 3

   Fill the dish

   Pour the mixture into a greased 2-quart casserole dish.

4. 4

   Bake and serve

   Bake for 45 minutes, then serve warm.

What is corn pudding?

Corn pudding is a soft, savoury-sweet American casserole, often served as a side dish. This version uses creamed corn and corn muffin mix for a straightforward bake with a tender centre and a lightly set top.

The dairy-free ingredients make it suitable for cooks avoiding dairy, provided the muffin mix and margarine labels confirm they are dairy-free. Canned cream-style corn is usually made without cream, but check the tin to be sure.

Nutrition and macros by portion

The nutrition label shows one serving as written: 307 calories, 6g protein, 41g carbs, 15g fat.

Most of the carbohydrates come from the creamed corn and muffin mix, while the margarine supplies much of the fat and the eggs contribute protein. Serve a smaller scoop with vegetables and a protein-rich main to balance the plate.

Why these four ingredients work

Creamed corn: it provides moisture and the main corn flavour, as well as a soft texture throughout the pudding.

Corn muffin mix: it supplies the dry ingredients and helps the bake hold together as it cooks.

Eggs and margarine: the eggs help set the mixture, while melted margarine adds richness and keeps the texture tender.

Mixing the batter

Even mixing: stir until the ingredients are combined and no dry pockets of muffin mix remain. There is no need to beat the mixture until fluffy.

Melted margarine: let it cool briefly if it is very hot before mixing it with the eggs, so it blends in smoothly.

How to tell when it is done

The edges should look set after 45 minutes, while the centre may remain moist from the creamed corn. If the middle still looks liquid, give it a little more time in the oven and check again.

Allow the casserole to settle briefly after baking before serving; this makes it easier to scoop.

Choosing the dish and oven

Use a greased 2-quart casserole dish as directed, so the mixture has room to bake evenly. A dish of a different size may change how quickly the centre sets.

Bake at 175°C (350°F) for the stated 45 minutes. Check near the end of the baking time, as ovens can vary.

What to serve with it

Serve the pudding warm alongside roast chicken, baked beans or a green salad. Its gently sweet corn flavour also works well as part of a larger spread of savoury sides.

For a more balanced plate, pair a modest scoop with a protein-rich main and a generous serving of vegetables.

Recipe notes & tips

• Grease the casserole dish well so the pudding releases more easily.
• Check that both the corn muffin mix and margarine are labelled dairy-free.
• Beat the eggs before adding them so they distribute evenly through the mixture.
• Mix just until combined to avoid overworking the batter.
• Let the pudding rest briefly after baking for easier serving.

Variations

• Add black pepper: stir in a few grinds for a savoury edge.
• Use fresh herbs: fold in chopped chives before baking for a mild onion note.
• Add diced chilli: mix in a small amount for gentle heat.
• Top with spring onions: scatter them over each serving for freshness.
• Serve with barbecue: pair the warm pudding with a smoky main and crisp vegetables.

Common mistakes to avoid

• Skipping the label check: some corn muffin mixes or margarine contain dairy, so confirm both are suitable.
• Using an ungreased dish: the pudding can stick; grease the casserole dish before filling it.
• Leaving dry mix pockets: stir thoroughly until the dry ingredients are incorporated.
• Judging only by the top: check that the centre has set before taking the casserole out.
• Serving straight from the oven: give it a short rest so portions hold together better.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat individual portions in the microwave or warm the casserole, covered, in a low oven until heated through.

Frequently asked questions