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Sweet Corn Pudding - Allergy Friendly

Sweet Corn Pudding - Allergy Friendly

Gluten-free sweet corn pudding is an allergy-friendly side dish that will bring some delicious flavor to your next meal. This vegan corn pudding recipe is perfect for the Holidays or for Sunday Suppers!
Course Side Dish
Cuisine American
Keyword corn pudding
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 160kcal
Author Cindy Gordon (Vegetarian Mamma)


  • 2 Egg Replacers or 2 Eggs
  • ¼ c sugar
  • ¼ c All Purpose Gluten Free Flour
  • 1 - 14 oz cream corn yellow or white
  • 1 c fresh corn I cut mine cooked from the cob
  • ¼ c sour cream I used a dairy free brand
  • Fresh parsley and diced green onion for garnish


  • Preheat oven to 350 degrees F.
  • In a bowl mix together egg replacer ingredients per directions from the brand you choose. You can choose an egg replacer from a package or you can make a flax egg. If you can eat eggs, just add in 2 eggs.
  • Mix egg replacer with sugar and flour.
  • Add in cream corn, corn and sour cream. Mix well.
  • Pour mixture into an oiled 8x8 baking dish.
  • Bake for 50 minutes or until knife comes out clean when inserted into pudding.
  • Scoop onto plates and ENJOY!


While the knife does come out clean for this dish, the consistency of this dish is more like a pudding. It is not a casserole but a pudding style dish.
This dish is best consumed straight from the oven while still very warm!


Calories: 160kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 234mg | Potassium: 194mg | Fiber: 2g | Sugar: 13g | Vitamin A: 237IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg