Step-by-step guide how to create rich, egg-free corn pudding

Corn pudding is a classic Southern dish that is typically made with eggs. However, if you are vegan, allergic to eggs, or simply want to try something different, you can easily make corn pudding without eggs.

The key to making eggless corn pudding is to use a binder to hold the ingredients together. There are several different binders that you can use, such as:

• Flour: All-purpose flour is a good option for binding corn pudding. It will give the pudding a slightly thicker consistency.
• Cornstarch: Cornstarch is another good option for binding corn pudding. It will give the pudding a smoother consistency.
• Arrowroot powder: Arrowroot powder is a starch that is similar to cornstarch. It will give the pudding a slightly thinner consistency.

Once you have chosen a binder, you can follow the steps below to make corn pudding without eggs:

Ingredients

• 1 (15 ounce) can of cream-style corn
• 1 (15 ounce) can of whole kernel corn, drained
• 1 cup milk
• 1/2 cup sugar
• 1/4 cup butter, melted
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the cream-style corn, whole kernel corn, milk, sugar, melted butter, flour, salt, and pepper.
3. Stir until well combined.
4. Pour the mixture into a greased 9×13 inch baking dish.
5. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
6. Let the pudding cool for a few minutes before serving.

Tips

• For a sweeter pudding, add more sugar to taste.
• For a spicier pudding, add more black pepper to taste.
• You can also add other ingredients to your corn pudding, such as chopped green bell pepper, onion, or jalapeño pepper.
• If you don’t have cream-style corn, you can mash regular corn kernels with a fork or food processor.

Variations

• Vegan corn pudding: To make vegan corn pudding, use plant-based milk and butter. You can also use a flax egg instead of a regular egg.
• Gluten-free corn pudding: To make gluten-free corn pudding, use gluten-free flour.
• Dairy-free corn pudding: To make dairy-free corn pudding, use dairy-free milk and butter.

Serving Suggestions

Corn pudding can be served as a side dish or main course. It can be topped with a variety of toppings, such as:

• Butter
• Sour cream
• Salsa
• Guacamole
• Shredded cheese

The Bottom Line

Corn pudding is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are vegan, allergic to eggs, or simply want to try something different, you can easily make corn pudding without eggs.

Questions We Hear a Lot

Can I use fresh corn to make corn pudding?

Yes, you can use fresh corn to make corn pudding. Simply cut the kernels off the cob and use them in place of the canned corn.

How can I make corn pudding ahead of time?

Corn pudding can be made ahead of time and reheated when you are ready to serve it. To make corn pudding ahead of time, follow the steps in the recipe above and then let the pudding cool completely. Cover the pudding and refrigerate for up to 3 days. When you are ready to serve the pudding, reheat it in a preheated oven at 350 degrees F (175 degrees C) for 20-25 minutes, or until the pudding is heated through.

Can I freeze corn pudding?

Yes, you can freeze corn pudding. To freeze corn pudding, follow the steps in the recipe above and then let the pudding cool completely. Cover the pudding and freeze for up to 2 months. When you are ready to serve the pudding, thaw it overnight in the refrigerator and then reheat it in a preheated oven at 350 degrees F (175 degrees C) for 20-25 minutes, or until the pudding is heated through.