Sunday, July 17, 2011

Corn Bread Pudding Casserole

I have never had cornbread pudding before.  I have heard of it; I think it may be some sort of Southern dish often served with barbecue.  It certainly sounds good.  I am not sure what got me thinking about a vegan version of this dish but for some reason, I have been noodling on this for a while.  After researching a variety of recipes I realized that this is a very old, classic, Betty Crocker era, cholesterol bomb, seriously non-vegan recipe.  What the heck, I am up for a challenge!

After reading many versions of corn pudding casserole I settled on a Paula Deen recipe as my inspiration.  Yes, Paula Deen, the queen of butter and bacon fat!  I modified it not just to make it vegan but to add a bit of heat as well. Her recipe (as many of those I read) called for a box of Jiffy pre-made cornbread mix.  That is not vegan and I am not a big fan of packaged foods, so I used the homemade cornbread mix recipe from Chez Cayenne.  Since I did not need to use all of the mix the recipe called for I have lots of leftovers to make cornbread or to experiment with other recipes.

I hope you give this a try.  I think it is a great recipe to serve for a festive holiday gathering like Thanksgiving or Christmas- yes I know it is the middle of summer but you can never be too prepared!

Corn Bread Pudding Casserole

Cornbread mix (this makes four cups. You will only need one):
2 cups cornmeal
1 1/2 cups all-purpose flour
2/3 cup chickpea flour
Scant 1/2 cup organic sugar
4 tsp baking powder
2 tsp salt

Mix all ingredients together until incorporated.

Corn Pudding Casserole recipe:
1 cup cornbread mix
1 15 oz can whole kernel corn, drained
1 15 oz can creamed style corn
8 oz vegan sour cream (I used Tofutti)
1 stick melted vegan butter (I used Earth Balance Vegan Buttery Sticks)
1 tbsp non-dairy milk (I used So Delicious Unsweetened Coconut)
4 serrano chili peppers or other hot pepper, minced
1/2 sweet red pepper, minced
Salt and pepper to taste
Paprika for sprinkling on top

Preheat oven to 350 degrees. In a large bowl mix all ingredients except paprika together.  Place into a greased 9x13 casserole dish. Sprinkle lightly with paprika. Bake for one hour.

Allow to cool for 15 minutes before serving.


  1. YUM! I could go for that right about now! Is there ANYTHING you can't make with So Delicious Coconut Milk? I hope you keep these delicious recipes coming, because my husband is a very happy camper every time I make one of them!

  2. Thanks, Gail! Love to hear the recipes make you happy, that is my motivation for sharing!

  3. how can I make the leftover cornbread mix into cornbread muffins? add water?

  4. Hello- here are the directions from Chez Cayenne:

    2 cups mix
    1-1/2 cups soy milk
    ¼ cup oil (avocado oil is especially good)
    Preheat oven to 375. Blend all ingredients together. Spray an 8 x 8-inch pan with cooking oil spray and add batter. Bake for about 20-25 minutes or until a knife inserted in the center comes out clean.
    Serves 6

  5. I made this recipe yesterday for Thanksgiving and it was a huge hit amongst everyone, including all of the die-hard meat eaters!

  6. My daughter-in-law might have trouble with the all purpose flour in the recipe, so I was thinking of substituting brown rice flour for the all-purpose???

    1. Gosh, I am not sure as I am not too familiar with gluten free cooking. From what I understand about rice flour it absorbs more moisture than wheat flour so you may want to increase the amount of liquid. My gut tells me you may be better off with a prepared gluten free flour mix- the kind that can be substituted one for one for all purpose (and can be purchased in the grocery store). I have also heard that white rice four is a better substitute than brown rice flour for all purpose. If you give it a try please let me know how it comes out! Good luck!

  7. Can this be made the night before and reheated? Oven space is always so limited on turkey day.

  8. I made this for Thanksliving..,it was moist,I didn't use the chick pea flour,and instead of sour cream I blended alittle tofu with cashew milk.It's wonderful.Thank You.

  9. This is SO GOOD. I use the Red Mills cornbread mix instead of my own. It's even easier then, and as a bonus that makes it a gluten free dish as well. I bring it to parties and its safe for so many food choices!

    1. I am so glad you like it. I will try it with the cornbread mix you reference next time!