4-Ingredient Dairy-Free Corn Pudding

4-Ingredient Dairy-Free Corn Pudding is a gluten free and dairy free recipe with 8 servings. One serving contains 359 calories, 6g of protein, and 14g of fat. For $1.02 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Go Dairy Free has 181 fans. It works well as a side dish. Head to the store and pick up oil, creamed corn, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 48%, this dish is solid. Baking without Dairy and Eggs, Corn-Free, Vegan Vanilla Pudding and a Giveaway, Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free} are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Leftover corn pudding (recipe above), chilled

2 14.75 oz. cans of creamed corn

1/2 cup melted dairy-free margarine (I like Earth Balance, which is non-hydrogenated)

2 eggs, beaten

1 8.5 ounce container of dairy-free corn muffin mix, such as Jiffy (or equivalent)

1 tablespoon oil (olive, rice bran, canola, grapeseed, your choice)

Equipment:

oven

bowl

casserole dish

frying pan

Cooking instruction summary:

Preheat the oven to 350ºF.Mix all the ingredients together in a large bowl.Pour into a greased two-quart casserole dish.Bake for 45 minutes. Serve warm.Heat the oil over medium heat in a nonstick skillet.Form the chilled corn pudding into small cakes, about 1 1/2-2 inches across.Place them in the pan and cook until the bottoms are browned.Gently flip the cakes over and cook until they are browned and heated through.

 

Step by step:


1. Preheat the oven to 350ºF.

2. Mix all the ingredients together in a large bowl.

3. Pour into a greased two-quart casserole dish.

4. Bake for 45 minutes.

5. Serve warm.

6. Heat the oil over medium heat in a nonstick skillet.Form the chilled corn pudding into small cakes, about 1 1/2-2 inches across.

7. Place them in the pan and cook until the bottoms are browned.Gently flip the cakes over and cook until they are browned and heated through.


Nutrition Information:

Quickview
359k Calories
5g Protein
13g Total Fat
59g Carbs
5% Health Score
Limit These
Calories
359k
18%

Fat
13g
21%

  Saturated Fat
3g
19%

Carbohydrates
59g
20%

  Sugar
6g
8%

Cholesterol
40mg
14%

Sodium
767mg
33%

Get Enough Of These
Protein
5g
12%

Folate
127µg
32%

Vitamin E
3mg
22%

Vitamin B1
0.3mg
20%

Vitamin B3
3mg
20%

Vitamin A
878IU
18%

Vitamin B2
0.27mg
16%

Phosphorus
134mg
13%

Fiber
3g
12%

Iron
2mg
12%

Vitamin C
9mg
11%

Manganese
0.2mg
10%

Magnesium
39mg
10%

Vitamin B5
0.97mg
10%

Vitamin B6
0.19mg
10%

Potassium
327mg
9%

Vitamin K
9µg
9%

Calcium
83mg
8%

Zinc
1mg
8%

Selenium
3µg
6%

Copper
0.1mg
5%

Vitamin B12
0.1µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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