Step 1

Butter or oil a 9 x 9 square or 2.5 quart rectangular baking dish and preheat your oven to 350F.

Step 2

Heat the butter in a skillet or frying pan over medium low heat. Add 1 1/2 cups of the corn and 3/4 cup of the non-dairy milk. Heat through, then use an immersion blender to blend the mixture partially. It should have some texture but few visible, whole corn kernels.

Step 3

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. Make a well in the center of the dry ingredients.

Step 4

Stir the remaining 1/2 cup non-dairy milk and the vegan yogurt or sour cream. Pour it into the dry ingredients, followed by the warm pureed corn mixture and the remaining 1/2 cup of whole corn kernels. Fold everything together until the batter is evenly incorporated and no streaks of flour are visible (little lumps are fine).

Step 5

Transfer the batter to the baking dish. Bake for 35-40 minutes, or until the top is just set and the edges are just browning. Serve warm.