Hey there, fellow foodies! If you’re looking for the ultimate Southern comfort food that’s easy to make, then you’ve come to the right place. And if you’re like me and trying to cut back on eggs, then this Southern “no egg” corn pudding recipe will not disappoint.
Corn pudding is a classic dish that’s often served during Thanksgiving or Christmas dinners in the Southern states of the US. This dish is essentially a creamy and buttery casserole made with fresh corn, sour cream, and an assortment of savory spices.
But let’s face it, not everyone loves eggs in their corn pudding. Some people are even allergic to eggs or simply choose to avoid them for ethical reasons. The good news is that this recipe is 100% egg-free and vegan-friendly – making it accessible to a wider range of palates and dietary needs.
This recipe calls for simple ingredients that you can easily find in your local grocery store or farmer’s market. I’ve also included some helpful tips and variations that can take your culinary skills to the next level.
So what are you waiting for? Let’s dive into the world of Southern cuisine and cook up some delicious “no egg” corn pudding!
Why You’ll Love This Recipe
Are you craving for a taste of Southern comfort? If the answer is yes, then this Southern “No Egg” Corn Pudding Recipe is perfect for you! This recipe revamps the classic egg corn pudding, making it vegan-friendly and egg-free. Don’t let the absence of eggs fool you; this dish still has all the necessary components and robust flavors, making it as satisfying as ever!
This dish is ideal for all sorts of occasions, whether you’re cooking for Sunday dinner or having friends over for a party. This recipe is easy to throw together and is sure to be a hit with any crowd. The creamy texture and sweet taste from the combination of sour cream, creamed corn, and sweetcorn will make you want to have second servings.
If you’re looking for an affordable and straightforward recipe that will still make everyone at your dinner table lick their plates clean, then look no further than this Southern “No Egg” Corn Pudding Recipe. Trust me; it’s one of those recipes that once you make it, it’ll be on rotation in your house all year long.
As a chef specializing in southern-style cuisine, I have created a classic southern corn pudding recipe with a twist. This recipe yields a delicious cornbread-like pudding without the use of eggs, making it perfect for those who are sensitive to them or those who enjoy vegan dishes. Moreover, this delightful comfort food only requires simple and budget-friendly ingredients that are easy to find. In this section, I will provide you with a list of everything you need to make this savory dish in your own kitchen.
- ½ cup of unsalted butter, softened at room temperature
- 1 cup of sour cream
- 6 tablespoons of flour
- 2 tablespoons of granulated sugar
- 1 teaspoon of baking powder
- 4 cups of canned corn kernels, well-drained
- 1 can (14 oz) of creamed corn
- 1 box (8.5 oz) of Jiffy Corn Muffin Mix
- ½ cup water
All these ingredients are commonly found in most kitchens and, other than fresh corn kernels, are easy to find on the shelves of your local grocery store. If you prefer fresh or frozen corn kernels, you can use them instead of canned ones, just ensure that they’re well-drained to avoid water in your pudding. Additionally, if you want to make the dish more nutritious or add some variety, you can replace the canned corn with sweet corn or even add some cooked vegetables like chopped bell peppers, jalapenos, or onions.
The Recipe How-To
Are you ready to learn how to make this delectable Southern “no Egg” Corn Pudding? Great! Here’s a detailed guide on how to cook this dish that will have your family and friends asking for seconds.
Step 1: Preheat the oven
Before beginning with the recipe, preheat the oven to 350°F (175°C).
Step 2: Melt the butter
In a small saucepan over medium heat, melt 1/4 cup (57g) of butter. Once melted, set aside to cool.
Step 3: Mix the ingredients
In a large mixing bowl, add two cans of corn, drained (15 oz. each) and mix in one container of sour cream (16 oz.). Stir until all of the ingredients are well-combined.
Step 4: Add the corn pudding mixture
Next, pour in the cooled butter and mix well into the corn mixture.
Step 5: Add pantry staples
Add in 1/2 cup (64g) of all-purpose flour, 1/2 cup (100g) of white sugar, and 1/2 cup (118ml) of milk.
Then stir in a box of Jiffy cornbread mix (8.5 oz) and mix evenly.
Note: If you prefer a sweeter taste profile, you can add more sugar accordingly.
Step 6: Bake
Pour the mixture into a greased casserole dish (9 x 13 inches) or individual ramekins. Place them in the preheated oven for around 45-50 minutes or until golden brown on top.
Step 7: Check for doneness
To check if it’s done, insert a toothpick or knife into the center of the corn pudding. If it comes out clean, the pudding is fully cooked.
Step 8: Cool before serving
Once done, let it cool for around 5-10 minutes before serving. This allows the flavors to meld and the corn pudding to set.
Congratulations! You have successfully made a delicious Southern-style “no Egg” Corn Pudding.
Substitutions and Variations
If you’re looking to shake things up a bit in the kitchen, then you’ll love this section on substitutions and variations for our Southern “No Egg” Corn Pudding Recipe! I’m a big believer in improvising and adapting recipes to suit your tastes, so feel free to make any changes that you think might enhance the flavor or texture of this classic dish.
Substituting ingredients is a great way to transform this recipe into something new and exciting. For example, instead of sour cream, you could try using plain Greek yogurt or crème fraîche for extra tanginess. If you’re looking for a vegan-friendly option, you could swap out the butter and sour cream for vegan butter and yogurt alternatives. Swapping out some of the corn for other vegetables like bell peppers, onions or even black beans can add depth to the dish.
In terms of variations, there are plenty of ways to set your corn pudding apart from others. If you prefer a less sweet version, reduce the amount of sugar in the recipe. Adding bacon bits, jalapeños or scallions can also give it a smoky kick that will have your taste buds singing.
If you want to turn this pudding into a casserole feast fit for a southern-style potluck, then try mixing it with leftover cooked chicken, diced ham or even shrimp to create a full meal out of this side dish. Or if you prefer crunchier textures in your dishes, use crushed cornbread mix as the topping instead of breadcrumbs.
Whatever adaptations you choose to make with this recipe, make sure to experiment and find what works best for your taste buds!
Serving and Pairing
This southern-style “No Egg” Corn Pudding recipe is a dish that can be served on its own or as a side dish to complement your meal perfectly. The creamy texture and sweet corn combine well with savory dishes, like baked ham, roasted chicken, or smoked turkey.
A serving of this delicious pudding pairs particularly well with other Southern classics, such as collard greens, black-eyed peas or mashed potatoes. You can also pair it with some roasted vegetables like carrots and green beans for a colorful and nutritious plate.
Serve the “No Egg” Corn Pudding recipe at your next family gathering or potluck to impress your guests with a tasty and traditional dish that will evoke the flavors of the American South. One more tip: for an extra creaminess and tangy twist, add a spoonful of sour cream on top before serving, sprinkle some pepper or chives, and enjoy!
Make-Ahead, Storing and Reheating
This Southern-style “No Egg” Corn Pudding is the perfect make-ahead dish, as it can be prepared a day or two in advance and stored in the fridge until you are ready to bake it. Simply cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 48 hours.
When you are ready to prepare the dish, preheat your oven, remove the plastic wrap or foil, and place the dish in the oven. You may need to add an extra five minutes of baking time since the dish is cold.
If you have leftovers, allow them to cool completely before refrigerating. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to three days. To reheat, preheat your oven to 350°F (180°C). Remove the plastic wrap or foil and reheat for 15-20 minutes until heated through.
Alternatively, you can also use a microwave to reheat individual portions. Place a single serving in a microwave-safe bowl and heat on high at 30-second intervals until heated through.
It’s worth noting that this Corn Pudding can also be frozen for up to two months. Simply let it cool down first, wrap tightly in plastic wrap and aluminum foil and freeze it for later use. When you’re ready to use it again, thaw it overnight in the refrigerator, unwrap it, then bake as directed.
So feel free to make this delicious corn pudding ahead of time; it’s convenient and so tasty that you’ll want to enjoy it all week long!
Tips for Perfect Results
When cooking Southern-style cuisine, there are a few tips you should know to help ensure your dish comes out perfectly. Here are some helpful tips for making the best “no egg” corn pudding recipe.
First, use quality ingredients. For this recipe, it’s important to use fresh or frozen corn and high-quality sour cream and butter. Fresh ingredients can make all the difference in flavor and texture.
Another tip is to mix the ingredients well to ensure even distribution. Make sure the sour cream, melted butter, and cornbread mix are fully incorporated before adding the corn and creamed corn. This will result in a better consistency and overall flavor of your pudding.
For a creamier texture, blend half of the corn kernels before mixing them into the batter. Chunks of sweet corn will still be visible, but blending some of it will make for a softer overall texture.
It’s also important to not overcook the pudding. Overcooking can result in a dry and tough pudding. Check the pudding after 30 minutes and every ten minutes thereafter until it’s golden-brown on top and slightly firm to the touch.
For an even richer flavor, try adding shredded cheddar cheese or diced jalapeños into the batter before baking. These added ingredients give a depth of flavor that pairs perfectly with the sweetness of the corn.
Finally, let your pudding cool for several minutes before serving. This allows time for the flavors to meld together and makes for a perfect consistency that holds together when sliced.
By following these helpful tips, you’ll be able to make a delicious “no egg” corn pudding perfect for any Southern-style meal or gathering.
Now, it’s time to address some of the most frequently asked questions about this egg-free and creamy Southern corn pudding recipe. Don’t be shy, ask away and I’ll provide answers that will help you make the best version of this classic dish!
What is the difference between cornbread and corn pudding?
Cornbread is a beloved traditional quick bread of the American South, made with yellow cornmeal and a touch of sweetness. Meanwhile, cornbread pudding is a luscious dessert made by combining whole and creamed corn with cornbread mix, resulting in a delicate and moist souffle-like cake.
Is a pudding like cornbread eaten in the South?
One of the most iconic dishes in southern-style cuisine is cornbread pudding, which involves using pre-made cornbread mix (typically Jiffy), canned corn, cheese, and butter. Corn pudding, also known as spoon bread, has a texture that resembles a soufflé, although it is often considered much less formal by most southerners.
Why is my corn pudding watery?
If corn pudding isn’t cooked properly, the eggs have the potential to curdle, causing the liquid and solids to separate and result in a subpar, watery pudding.
What can I substitute for creamed corn in corn casserole?
When canned creamed corn is not available, there’s an excellent substitute that comes very close to the real thing. To make it, you’ll need to gather a can of corn kernels, pour all the corn plus one-third of the liquid in the can into a bowl, and add one tablespoon of flour. Mix all the ingredients thoroughly. Voila! You now have a great substitute for creamed corn.
In conclusion, this Southern “No Egg” Corn Pudding recipe is the perfect addition to any meal. With its creamy texture, sweet corn flavor, and buttery finish, it’s sure to satisfy your Southern food cravings.
Not only is this recipe easy to prepare, but it also offers various substitutions to accommodate individual tastes and preferences. Whether you prefer sweeter or spicier flavors, this recipe can be customized to suit your needs.
Furthermore, this recipe allows you to enjoy traditional Southern corn pudding without eggs, making it a perfect vegan option. By using sour cream as a substitute for eggs, this recipe is both delicious and cruelty-free.
So why wait? Grab the ingredients from your local grocery store and get cooking! Follow the simple instructions and tips provided in this article to achieve perfect results every time. You won’t believe how easy it is to cook up a delicious Southern-style Corn Pudding without eggs.
Incorporate this recipe into your family gatherings or dinner parties and watch as your guests indulge in its sweet flavor and creamy texture. It’s no wonder why Southerners have been enjoying variations of corn pudding for generations. So go ahead and cook up a big dish of Southern “No Egg” Corn Pudding today!
Southern “no Egg” Corn Pudding Recipe
- 1 (14 ounce) can creamed corn
- 1 (14 ounce) can corn
- 1 (8 ounce) box Jiffy cornbread mix
- 1/2 cup melted butter
- 8 ounces sour cream
- Mix and bake at 350 for 55 minutes.