Food Faith Fitness · by Bryan Zarpentine★ 4.6 (5)
Vegan Corn Pudding
NUTRITION · PER SERVING55M COOK
CAL 8%·PRO 6%
CARBS 21G52% OF CAL
2G FIBER14G OTHER6G TOTAL SUGAR
FAT 8G44% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, dairy-free take on Southern corn pudding made with plant-based milk and vegan butter. Tender and comforting, it serves as a satisfying side dish.
sideamericancasserole🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup organic cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup unsweetened nondairy milk (such as almond or soy milk)
- 1/2 cup unsweetened plant-based yogurt
- 1/4 cup vegan butter (melted)
- 1 1/2 cups sweet corn kernels (fresh or thawed from frozen)
At a glance
PER SERVING · TIME 55M
CAL 8%·PRO 6%
CARBS 21G52% OF CAL
2G FIBER14G OTHER6G TOTAL SUGAR
FAT 8G44% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 51mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 15mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 51MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.