Mar
26
Since I can remember, my grandparents always made baked corn (aka corn pudding) for all holidays. It was one of my very favorite special dishes. I tried to veganize this recipe several times, but it called for a lot of eggs, and Egg replacer didn’t work. Finally, this Easter I made a scrumptious vegan rendition that tastes just like I remember.
3 cups frozen organic corn (measured while frozen)
¼ cup soymilk + 1-2 tablespoons
1 tablespoon of arrowroot
1 tablespoon vegan sugar
½ teaspoon salt
pepper to taste
1 tablespoon melted Earth Balance Buttery Spread
2 teaspoons of baking powder
1 tablespoon of corn meal
- Thaw corn in the microwave.
- Whisk arrowroot in ¼ cup of soymilk.
- Put 1 cup of corn and soymilk in the food processor. Puree.
- Add sugar, salt, pepper, melted “butter,” baking powder, and cornmeal to the food processor, and process well.
- Add remaining corn and maybe 1-2 tablespoons more of soymilk to the food processor and pulse-process to desired consistency. (We like it to have some corn texture, and I add milk until it is a thick pudding consistency.)
- Spray a 4-cup baking dish with high heat canola oil. Scrape corn mixture into dish. Bake uncovered at 350º for one hour (no need to preheat the oven).
Makes about 3 servings.
This looks delicious! What a wonderful site you have:)
Made this today for company and it was fabulous! Everyone loved it…..my son has multiple food allergies (including milk and egg, some key components to traditional corn pudding!) and I am always trying to “veganize” recipes so he can have them. This was a true winner. The non-vegans at the table were none the wiser as they gave the dish rave reviews and polished it off their plates! I thank you for this one!
Kelly – happy to hear that you and your company enjoyed this recipe!
[...] trust in the natural sweetness found in the corn kernels and you won’t miss the added sugar. I like this look of this recipe. It is vegan, but more than that, it puts all the attention on the corn (rather than eggs, butter, [...]
This was awesome, it taste just like the non vegan version. Thank you for a great recipe. I doubled it and used a 9×13 pan,made this for Thanksgiving and my omnivorous father loved it.