No-Bake Almond Flour Vegetarian Skillet Corn (egg-free)

Weeknight-friendly and craveable, No-Bake Almond Flour Vegetarian Skillet Corn (egg-free) is crispy, savory, and fast. Get tips, swaps, and success tonight.

No-Bake Almond Flour Vegetarian Skillet Corn (egg-free)

If you love crisp edges and tender, sweet corn in every bite, this stovetop recipe is for you. No-Bake Almond Flour Vegetarian Skillet Corn (egg-free) turns a handful of pantry and produce staples into a golden, sliceable corn cake that cooks entirely on the stove—no oven required. It’s weeknight-friendly, naturally gluten-free, and easy to customize for dairy-free or vegan diets.

Jump to Recipe

Think of this as a cross between skillet cornbread and a supersized corn fritter, but made without eggs and bound with almond flour for a gently nutty flavor and soft crumb. A quick sear in a hot skillet develops that craveable crunch while the center stays moist and studded with sweet kernels. Serve it as a side with chili or salad, or make it the main with a dollop of yogurt and a simple slaw.

This recipe is endlessly adaptable. Keep it mild with bell pepper and scallions, or dial up the heat with jalapeño. Add cheese for richness, or skip it for a cleaner, dairy-free flavor. Either way, the method stays the same: stir, spread, cover, crisp, flip, and finish. Simple and satisfying.

Looking for more simple ideas? Browse Easy Weeknight Dinners, dive into Cast Iron Skillet Recipes, explore Vegetarian favorites, or brush up on Gluten-Free Baking basics.

Why You’ll Love It

• No oven needed: it’s truly no-bake and made entirely on the stovetop.
• Egg-free and vegetarian by default, with easy vegan and dairy-free swaps.
• Golden, crunchy edges and a tender center, thanks to a simple cover-and-crisp technique.
• Uses everyday ingredients: corn, almond flour, yogurt (or dairy-free yogurt), and pantry spices.
• Ready in about 35 minutes, start to finish.
• Flexible: make one large cake or small patties for snackable portions.

Ingredients

Below is everything you need, plus smart swaps if your pantry runs low.

• Corn Kernels (2 cups): Fresh or frozen both work. If frozen, thaw and pat very dry so the cake crisps instead of steaming.
• Almond Flour (1 cup): Use fine almond flour for a delicate crumb and mild nuttiness. Avoid coarse almond meal for this recipe.
• Cornstarch or Arrowroot (2 tablespoons): Helps bind and crisp without eggs.
• Baking Powder (1 teaspoon): Adds lightness; aluminum-free tastes best.
• Fine Sea Salt, Smoked Paprika, Black Pepper: Seasonings that complement sweet corn.
• Greek Yogurt or Dairy-Free Yogurt (1/3 cup): Moisture and binding. Unsweetened, plain.
• Milk or Plant Milk (2–4 tablespoons): Adjusts batter thickness; start small and add as needed.
• Maple Syrup (1 tablespoon, optional): A touch of sweetness to balance peppers and spice.
• Lime Juice (1 tablespoon): Brightens and balances richness.
• Green Onions & Red Bell Pepper: Fresh bite and color. Jalapeño optional for heat.
• Cheese (1/2 cup, optional): Cheddar or pepper jack melts into pockets of savory richness.
• Olive Oil (2 tablespoons): For crisp, bronze edges.
• Fresh Herbs: Cilantro or parsley for serving.

Substitutions: No cornstarch? Use arrowroot. No yogurt? Use thick dairy-free yogurt or 3 tablespoons silken tofu blended smooth. No lime? Try lemon. Want it cheesier? Add another 1/4 cup cheese and reduce milk slightly to keep the batter thick.

Step-by-Step Instructions

1. Dry the corn well. If using frozen corn, thaw completely and press between towels to remove surface moisture. Dry kernels brown better and won’t cause oil to sputter.
2. Whisk the dry mix. In a medium bowl, combine almond flour, cornstarch, baking powder, salt, smoked paprika, and pepper.
3. Stir the wet mix. In a second bowl, mix yogurt, 2 tablespoons milk, maple syrup (if using), and lime juice until smooth.
4. Make the batter. Pour wet into dry and stir until no dry pockets remain. Fold in corn, green onions, bell pepper, jalapeño, and cheese if using. The batter should be thick and scoopable; add up to 2 more tablespoons milk if it’s too stiff.
5. Preheat the skillet. Warm a 10-inch cast-iron or heavy nonstick skillet over medium heat for 2–3 minutes. Add 1 tablespoon olive oil and tilt to coat.
6. Spread and cover. Scrape the batter into the skillet and spread to about 3/4 inch thick. Smooth the top, cover with a lid, and cook 8–10 minutes. The edges should look set and the underside should be deep golden.
7. Flip with confidence. Slide the cake onto a plate. Add the remaining 1 tablespoon oil to the skillet. Invert the plate to flip the cake back into the pan. Cook 5–7 minutes uncovered until the second side is golden and the center feels set.
8. Rest and serve. Let the cake rest 5 minutes to firm up. Garnish with herbs, slice into wedges, and serve warm. A squeeze of lime is lovely.

Make minis: Prefer fritter-style portions? Scoop 1/4-cup mounds into the oiled skillet and flatten to 1/2 inch. Cook 3–4 minutes per side over medium heat.

Expert Tips

• Dry matters: Pat the corn dry. Extra moisture can make the cake steam and turn soft instead of crisp.
• Thickness check: Batter should be thick enough to hold a mound but soft enough to spread. If it looks sandy, add 1 tablespoon more milk at a time.
• Pan choice: Cast iron gives the best crust. Heavy nonstick works, too. Avoid thin pans, which brown unevenly.
• Heat control: Medium heat is the sweet spot. Too hot and the bottom burns before the center sets; too low and you won’t get crisp edges.
• Use a lid: Covering traps gentle heat so the center cooks through without the oven. Remove the lid after flipping for crunch.
• Flip safely: Slide onto a plate to flip, then return to the pan. This keeps the cake intact.
• Cheese or no cheese: Cheese adds richness and helps bind, but the recipe works without it. For dairy-free, use a meltable vegan cheese or skip.
• Scaling up: Double the recipe and cook in two batches, or use a 12-inch skillet and add 1–2 minutes per side.
• Hold warm: Keep finished wedges on a rack in a 200°F (95°C) oven while you finish a second batch of minis. They’ll stay crisp.
• Cast-iron care: After cooking, wipe the pan and lightly oil. For maintenance tips, see Serious Eats.

Storage

• Fridge: Store cooled slices in an airtight container up to 4 days. Re-crisp in a lightly oiled skillet over medium heat 2–3 minutes per side.
• Freezer: Wrap slices individually and freeze up to 3 months. Thaw in the fridge, then reheat in a skillet. You can also toast from frozen over low heat until hot and crisp.
• Make-ahead: Mix the dry ingredients up to 2 days ahead. Stir in wet ingredients and vegetables right before cooking for best texture.

Variations

• Vegan: Use unsweetened dairy-free yogurt, skip cheese or use a meltable vegan cheese. If your batter seems fragile, add a flax gel (1 tablespoon ground flax + 2.5 tablespoons warm water, 5 minutes) for extra binding.
• Dairy-Free: Choose coconut or almond milk yogurt and plant milk. Add 1 tablespoon nutritional yeast for cheesy vibes.
• Gluten-Free (default): This recipe uses almond flour and cornstarch—no wheat. Ensure your baking powder and spices are certified GF if necessary.
• Southwest: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and replace lime with a squeeze of orange. Serve with salsa.
• Herb + Lemon: Skip paprika, add 2 tablespoons chopped parsley and the zest of 1 lemon.
• Cheddar-Scallion: Use sharp cheddar and double the green onions. Finish with cracked pepper.
• Bean Boost: Fold in 1/2 cup well-drained black beans for extra protein; dry them well first.
• Nut-Free Swap: If you can’t use almonds, try 3/4 cup oat flour + 1/4 cup fine cornmeal instead of almond flour. Texture will be a bit heartier.

FAQ

• Can I make No-Bake Almond Flour Vegetarian Skillet Corn (egg-free) without yogurt? Yes. Use unsweetened dairy-free yogurt, or blend 3 tablespoons silken tofu with 1 tablespoon milk for a smooth, neutral binder.
• Why is my skillet corn falling apart? The batter may be too wet or undercooked. Dry the corn well, keep the batter thick, cook covered to set the center, and flip using the plate method.
• Can I use canned corn? Yes, but drain and rinse thoroughly, then pat very dry. Canned corn holds more liquid, so you may need 1 extra teaspoon cornstarch.
• Is almond flour the same as almond meal? No. Almond flour is finely ground, blanched almonds and works best here. Almond meal is coarser with skins; it makes a heavier, crumblier cake.
• Can I air-fry this instead? You can cook fritter-sized portions in an air fryer at 375°F (190°C) for 8–10 minutes, flipping halfway. Lightly oil the basket for crisp edges.
• What oil is best? Olive oil adds flavor and browns well. Avocado oil or neutral oil also work. For pan-frying guidance, see Food Network.

Call to Action

Made this recipe? I’d love to hear how you served it—plain and crispy, cheesy and melty, or packed with peppers. Leave a comment, share your tips, and save this page for your next weeknight win. If you snapped a photo, tag it and spread the skillet love with your friends!

Craving more stovetop wins after this No-Bake Almond Flour Vegetarian Skillet Corn (egg-free)? Don’t miss our collections of Easy Weeknight Dinners and Cast Iron Skillet Recipes.