4-Ingredient Dairy-Free Corn Pudding
4-Ingredient Dairy-Free Corn Pudding is a gluten free and dairy free recipe with 8 servings. One serving contains 359 calories, 6g of protein, and 14g of fat. For $1.02 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Go Dairy Free has 181 fans. It works well as a side dish. Head to the store and pick up oil, creamed corn, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 48%, this dish is solid. Baking without Dairy and Eggs, Corn-Free, Vegan Vanilla Pudding and a Giveaway, Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free} are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
Leftover corn pudding (recipe above), chilled
2 14.75 oz. cans of creamed corn
1/2 cup melted dairy-free margarine (I like Earth Balance, which is non-hydrogenated)
2 eggs, beaten
1 8.5 ounce container of dairy-free corn muffin mix, such as Jiffy (or equivalent)
1 tablespoon oil (olive, rice bran, canola, grapeseed, your choice)
Equipment:
oven
bowl
casserole dish
frying pan
Cooking instruction summary:
Preheat the oven to 350ºF.Mix all the ingredients together in a large bowl.Pour into a greased two-quart casserole dish.Bake for 45 minutes. Serve warm.Heat the oil over medium heat in a nonstick skillet.Form the chilled corn pudding into small cakes, about 1 1/2-2 inches across.Place them in the pan and cook until the bottoms are browned.Gently flip the cakes over and cook until they are browned and heated through.
Step by step:
1. Preheat the oven to 350ºF.
2. Mix all the ingredients together in a large bowl.
3. Pour into a greased two-quart casserole dish.
4. Bake for 45 minutes.
5. Serve warm.
6. Heat the oil over medium heat in a nonstick skillet.Form the chilled corn pudding into small cakes, about 1 1/2-2 inches across.
7. Place them in the pan and cook until the bottoms are browned.Gently flip the cakes over and cook until they are browned and heated through.
Nutrition Information:
covered percent of daily need
