Corn Pudding

Corn pudding with coconut is gentle, lightly sweet, and deeply comforting. Soft corn kernels bake into a custardy texture, while coconut milk adds warmth and richness without overpowering. It’s the kind of dish that sits comfortably between savory and sweet perfect as a side or a simple, satisfying bake.

This is Let’s Veg comfort food with a subtle twist.

Olivia

Corn Pudding

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Corn pudding with coconut milk baked until creamy and tender. A comforting Let’s Veg recipe perfect for family meals and cozy sides.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 -8

Course: Dessert

Cuisine: American

Calories: 296

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 cups corn kernels fresh, frozen, or canned and drained
• 1 cup coconut milk full-fat for creaminess
• 2 eggs
• ¼ cup melted butter or coconut oil
• ¼ cup sugar or maple syrup
• ½ cup cornmeal
• 1 tsp baking powder
• ¼ tsp salt

Equipment

 Pudding Custard Cups

Cooking Instructions

 

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. In a large bowl, whisk together coconut milk, eggs, melted butter, and sugar until smooth.
3. Stir in corn kernels.
4. Add cornmeal, baking powder, and salt. Mix until just combined.
5. Pour mixture into prepared baking dish and smooth the top.
6. Bake for 35-40 minutes, until set in the center and lightly golden on top.
7. Let rest 5-10 minutes before serving.

Nutrition

Calories: 296kcalCarbohydrates: 28gProtein: 5gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 55mgSodium: 225mgPotassium: 251mgFiber: 2gSugar: 11gVitamin A: 104IUVitamin C: 1mgCalcium: 72mgIron: 2mg

Notes

Use full-fat coconut milk for best texture

Add shredded coconut for extra coconut flavor

Works well as a make-ahead side dish

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