I very seldom have corn pudding, but I’ve had some very good experiences in the past. The soft and fluffy, buttery and savory thing is decadent yet approachable because…corn. Simply hearing the name of the dish in passing (walking by a TV playing some Food Network show), made me go to bed wanting corn pudding and wake up the next day still wanting corn pudding. You usually only see this one around the holidays, but I always love a good break from convention. Recipe below. 😉
Fresh outta the oven. Buttery, crunchy & crusty on the outside and creamy, soft within. You can adjust the sugar for more sweetness, if that’s your kinda thing.
Vegan Corn Pudding
2 cups frozen corn
1 can creamed corn
1/2 cup soy milk
1/2 cup vegan sour cream
3 tbsp sugar
1/2 cup all purpose flour
1/2 cup chickpea flour
4 tbsp vegan butter
Preheat oven to 375 degrees F. Grease with butter or spray 8×8 baking dish. Set aside.
Melt butter in sauce pan. Whisk in flour gradually. Then add milk gradually. You’re basically making a roux. Turn off heat. Whisk in sour cream. Now add all the corn and salt. Stir until combined. Pour into the baking dish. Bake for an hour or until brown on top. Remove and allow to cool for 10-15 minutes. Serve warm.
As with anything, the better the ingredients, the better, or in this case, more delicious the outcome. For example, use the best vegan butter you can. Miyoko’s is my forever fave. If you have fresh corn, of course you should use it.
This recipe is easily adaptable. Want a spicy kick? Finely dice up a jalapeño or Serrano and mix it in. Want some cheeziness? Add grated vegan cheeze on top.