Grandma’s Corn Pudding


Welcome to the week of Grandma Miriam’s recipes! (Well, technically not the whole week, just two posts worth)

This past weekend I was trying to think of what to make this week, and I was just creatively stumped. So I decided to pull out some of my Grandmother’s old cookbooks from church, friends, family members, etc….. and my goodness, she had written down a lot of tasty recipes!

The two that really interested me and sounded awesome (and were super easy to make dairy-free) were this corn pudding and an apple cake recipe that I will be posting very soon ;)


Whenever I think of family get togethers during the holidays, corn pudding always pops right into my head. I love it.

And I haven’t really tried to recreate it since I stopped eating dairy, so I was really pumped to try and make it when I found this recipe!


And it turned out great!! Reminded me of those cozy dinners around the fireplace with the people I love most. Warm creamy corn that I could eat right out of the pan. Sooo good.

I used soy milk as my base, but I might consider using a thicker milk like almond or rice next time to help make the pudding a little thicker. And maybe add some baking soda. Let me know what works best for you when you make corn pudding!


Corn Pudding
  • 3 cups whole kernel corn (a little less than two cans)
  • 1½ cups warm milk
  • 2 tablespoons Earth Balance butter
  • ½ teaspoon salt
  • Pepper to taste
  • 1 tablespoon sugar
  • 3 tablespoons flour
  • 4 eggs, beaten
  1. Beat the eggs.
  2. In a large bowl, mix the eggs, butter, warm milk, salt and pepper.
  3. Add the sugar and mix.
  4. Add the flour and mix.
  5. Add the corn and mix.
  6. Pour the pudding into a 9x13 casserole dish.
  7. Bake for 40 minutes at 300 degrees Fahrenheit
My corn pudding took about an hour to cook, but I think that's because I used soymilk. I would suggest using a thicker milk like almond or coconut.



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