Golden Summer Bliss: Vegan Corn Pudding Recipe with JUST Egg

You'll swoon over the textures of this light, summertime casserole. The kernels of fresh corn pop as they nestle in a custard-like base.

There’s something about late summer that just begs for corn at every meal. Sweet, juicy kernels on or fresh off the cob are one of the season’s greatest gifts. While I love corn on the grill or stirred into a salad, my new favorite way to celebrate it is with this vegan corn pudding—a dish so creamy, colorful, and satisfying, it feels like comfort food dressed up in summer sunshine.

Why This Corn Pudding Recipe Works

Corn pudding is traditionally made with eggs and cream, but this version leans on JUST Egg, a plant-based egg alternative that bakes up beautifully. The result? All the custardy richness you’d expect, without any dairy or animal products. It’s hearty enough to be a main dish with a side salad, but it also shines as a crowd-pleasing side at summer potlucks or holiday tables.

Best of all, it’s quick to put together: just 15 minutes of prep, followed by a hands-off 50 minutes in the oven. The hardest part is waiting for it to cool enough to dig in!

A Burst of Color and Flavor in your Corn Pudding

I’ve folded in diced sweet red peppers for little pops of color that look like confetti scattered through the golden pudding. For a gentle kick, diced jalapeños add just the right amount of zip without overpowering the sweetness of the corn. Each bite gives you a balance of sweet, savory, and a touch of spice—the perfect way to showcase the vibrancy of peak-season corn.

This rich, vegan corn pudding uses JUST Egg to replace traditional eggs. It bakes up creamy, custardy, and slightly sweet. It is a fantastic, dairy-free side dish perfect for holiday dinners or comfort-food spreads. 

Prep & Cook Time

• Prep time: 15 minutes

• Bake time: 55-60 minutes

• Total time: 1 hour 15 minutes 

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Ingredients

• Fresh Corn: 4 cups total (about 4 ears); slice the kernels off, and use the back of your knife to scrape the "milk" from the cobs. I prefer to use the yellow corn, rather than the 'sweet white' for this dish because of the vibrant color.

• JUST Egg: 1/2 cup

• Dairy-Free Milk or Cream: 1 cup unsweetened, plain non-dairy creamer, soy milk, or coconut milk

• Melted Butter: 1/2 cup vegan butter (or standard butter if you aren't strictly vegan. I like the Earth Balance vegan butter)

• Flour: 1/3 cup all-purpose flour

• Sugar: 3 tbsp organic cane sugar (or standard sugar)

• Baking Powder: 1 tbsp

• Salt: 1 tsp

• Black Pepper: 1/2 tsp

• OPTIONAL: 1/4 cup of finely diced red sweet pepper (bell or the mini peppers) or Jalepeño.

Instructions

1. Prep the oven: Preheat your oven to 350°F. Lightly grease an 8x8 or 9x9-inch baking dish with non-stick spray or butter.

2. Blend the Corn: Add half of your fresh corn kernels (2 cups) and the dairy-free milk to a blender or food processor. Blend until mostly smooth, leaving a little texture. You don't want a smooth puree.

3. Mix the wet ingredients: In a large mixing bowl, whisk together the JUST Egg, melted vegan butter, and sugar until well combined.

4. Combine Wet and Dry: Pour the blended corn mixture into the wet ingredients. Add the flour, baking powder, sea salt, and paprika. Whisk until a smooth, uniform batter forms.

5. Fold in Remaining Corn: Gently fold in the remaining 2 cups of whole fresh corn kernels using a spatula.

6. Bake: Pour the batter into your prepared baking dish. Bake uncovered for 45 to 50 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.

7. Cool: Let the pudding rest and cool for 10 to 15 minutes before serving so it can set completely.

The Finished Dish

When it comes out of the oven, the pudding is lightly puffed, golden on top, and irresistibly fragrant. Slice into it, and you’ll see tender corn kernels suspended in a rich, custard-like base. It’s comfort food with a fresh, summery soul.

Serving Ideas

• Pair it with a crisp green salad and sliced heirloom tomatoes for a light supper.

• Bring it to your next potluck and watch it disappear.

• Serve it alongside barbecue-inspired vegan dishes—grilled sausages or grilled veggies.

  
  

This recipe proves that vegan cooking can be both indulgent and deeply rooted in seasonal eating. With the sweetness of summer corn and the ease of JUST Egg, you’ve got a dish that feels at once traditional and totally fresh.

So, grab that basket of corn from the farmers’ market and give this pudding a try—you might just find yourself making it all year long. 🌽✨