Vegan Corn Pudding

Vegan Corn Pudding

from myquietkitchen.com

Rich, buttery, and loaded with sweet corn! Southern-style corn pudding just got a vegan makeover. Adapted from a family recipe, JUST Egg and plant-based butter make it easy to enjoy a 100% vegan version of this holiday favorite.

Ingredients

  • scant ⅓ cup all-purpose flour (40 g) (see Notes re: gluten-free.)
  • 3 tablespoons organic cane sugar
  • 2 teaspoons baking powder
  • scant 1 teaspoon fine sea salt
  • 1 (12 oz) bottle JUST Egg
  • 4 tablespoons vegan butter, melted
  • 2 tablespoons plain, unsweetened non-dairy creamer or milk, such as soy, oat, or coconut
  • 3 to 3 ½ cups sweet corn kernels, thawed if frozen

Directions

  1. 1

    About 1 hour before you plan to cook, remove bottle of JUST Egg from the refrigerator to warm up. If using frozen corn, place in a bowl to thaw.

  2. 2

    Preheat oven to 350 degrees F, and oil a 9-inch (2 quart) square baking dish.

  3. 3

    In a small bowl stir together the flour, sugar, baking powder, and salt.

  4. 4

    Pour JUST Egg into a large mixing bowl. If egg still feels cold, microwave on medium power for about 10 seconds, just enough to take the chill off. If you haven't already, melt the butter. Drizzle melted butter into JUST egg while whisking constantly. Whisk in the creamer (or milk). Add the flour mixture to the egg mixture, and whisk just until smooth.

  5. 5

    Add 3 cups corn to the prepared baking dish, and pour the batter over top. Use a spoon to make sure the corn is evenly dispersed around dish. If desired, sprinkle remaining 1/2 cup corn on top. Bake uncovered for 50 to 55 minutes or until set in the center and golden on top.