You might also like these recipes for vegan corn fritters, vegan corn chowder and vegan cornbread. If you like something sweet and savory for breakfast, I’ve got it for you right here in a single dish, with this savory vegan corn pudding. This is one of those casseroles you can make in the morning and eat all the way to the night, with so much healthfulness and flavor in every single bite. To punch up the nutrition–and taste–factor even more, I stir in some butternut squash. The squash melts into the pudding so if someone you feed is squeamish about veggies for breakfast, this is a great way to get them in. Corn puddings are often sweet, and you can definitely modify this vegan corn pudding recipe to be a sweet dish, I’ll tell you how. But I like the savory notes the herbs and the pepper add to this dish–a lot. The savory pudding is still quite sweet because corn is the primary ingredient here, so do keep that in mind.
Why you’ll love this recipe
It’s hearty and filling–the perfect comfort food. It makes a great breakfast, but it’s healthy enough that you can eat it for lunch, or dinner. It has veggies! It’s super easy to make. It’s vegan, nut-free and gluten-free, so almost anyone can eat it. It’s adaptable to your taste buds. You can make this vegan corn pudding sweet or savory. And you can change the veggies around. You can make it a one-dish pudding for minimal cleanup, by using a cast iron skillet. Use a 12- or 14-inch skillet that can go from the stovetop to the oven.
Can I make the vegan corn pudding ahead?
You absolutely can. Just keep it in the refrigerator, covered tightly with cling wrap, and reheat before serving (although it tastes good at room temperature too). Check to get new recipe updates by email.
Or make the pudding the day before but don’t bake it. Keep it in the fridge, covered, and bake the next day.
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