Unlike many recipes you may have tried, this Corn Pudding Cakes recipe eliminates added sugar to let the sweetness of the corn shine through. Just the right combination of flour, cornmeal, and egg, creates a firm bake that holds its shape well enough to use cookie cutters for fun shapes, or a biscuit cutter for classic round cakes. A bonus to cutting out shapes: you’re free to nibble on the scraps while you finish prepping and cooking the rest of the holiday meal. That’s a win!
Can You Make This Recipe Vegan?
Yes, this recipe can absolutely be made vegan with a few simple substitutions! Most cans of creamed corn are already vegan but it doesn’t hurt to check the label of the can you’re buying just to be safe. You can then swap the regular milk in the recipe for any unsweetened plant-based milk like almond, soy, oat, or cashew milk. For the melted butter, just use the same amount of melted vegan butter. The change that is going to make the most difference here are the eggs. For 2 eggs, you can use two “flax eggs” (2 tablespoons ground flaxseed meal mixed with 6 tablespoons water), a commercial egg replacer according to package directions, or about 1/2 cup of pureed silken tofu for moisture and binding.
Corn Pudding Cakes
Description
Moist and succulent, these Corn Pudding Cakes deserve a spot on your dining table.
Ingredients
- 14 oz can cream corn
- 14 oz can whole kernel corn
- ½ cup milk
- ½ stick butter, melted
- 1 cup flour
- 1 cup cornmeal
- 2 eggs
- 2 tsp baking powder and baking soda
- 1/2 tsp salt
Instructions
- Mix all ingredients together in a bowl and pour into a sprayed 9 x 13 baking pan.
- Bake at 400 degrees for 30 minutes.
- Let cool and use a cookie cutter to cut into desired shapes.
If you prefer a corn fritter with a little spicy flare, try Chef Jackie Page’s Mexican Corn Fritters.
Recipe by Chef Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce
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