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.