ADVERTISEMENT

Eggless and Baked Corn Pudding, Super Creamy

Eggless and Baked Corn Pudding, Super Creamy

by

ADVERTISEMENT

Sure! Here’s a warm, engaging, and SEO-friendly article for your Eggless and Baked Corn Pudding (Super Creamy) recipe:

Eggless and Baked Corn Pudding – Super Creamy Comfort in Every Bite

If you’re looking for a cozy, crowd-pleasing side dish or a satisfying vegetarian entrée, look no further than this Eggless and Baked Corn Pudding. Creamy, sweet, and savory, this version skips the eggs but keeps all the richness—thanks to a combination of wholesome ingredients and a gentle baking process. It’s the perfect comfort food that caters to a wider range of dietary preferences.

Whether you’re avoiding eggs due to allergies, dietary choices, or simply ran out, this recipe proves you can still enjoy a luscious, custard-like corn pudding without compromise.

Why You’ll Love This Eggless Corn Pudding

  • Super Creamy Texture – Without eggs, you’d expect a compromise, but a blend of milk, butter, and a clever thickening agent delivers a silky, rich finish.
  • Baked, Not Fried – Healthier and hands-free. Just mix, pour, and bake.
  • Naturally Vegetarian – A meat-free dish that satisfies.
  • Versatile – Serve it as a savory side dish for the holidays or a weeknight dinner, or slightly sweeten it for a corn dessert twist.

Ingredients

  • 1 ½ cups corn kernels (fresh, frozen, or canned – drained)
  • 1 cup creamed corn
  • 1 cup milk (whole, oat, or almond for dairy-free)
  • ¼ cup unsalted butter (or dairy-free alternative), melted
  • ¼ cup all-purpose flour (or cornstarch for gluten-free)
  • 2 tbsp sugar (adjust to taste; optional for savory version)
  • ½ tsp salt
  • ½ tsp baking powder
  • Optional: ¼ tsp black pepper, ¼ tsp smoked paprika, or fresh herbs for extra flavor

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish or ramekins.
  2. Mix the dry ingredients – In a small bowl, whisk together the flour (or cornstarch), salt, sugar (if using), and baking powder.
  3. Blend part of the corn – In a blender or food processor, blend half the corn with the milk until smooth. This creates a creamy base without eggs.
  4. Combine – In a large bowl, stir together the creamed corn, blended corn mixture, remaining whole corn, melted butter, and dry ingredients. Mix until well combined.
  5. Pour into prepared dish and smooth the top.
  6. Bake for 40–45 minutes, or until the top is lightly golden and the center is set but still soft.
  7. Cool slightly before serving – This helps it firm up while staying creamy inside.