Vegan Corn Pudding

Name: Vegan Corn Pudding
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
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

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Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 65 minutes

Servings: 8

Author : Lori Rasmussen

corn pudding vegan thanksgiving recipes

Ingredients

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scant ⅓ cup all-purpose flour (40 g) (See Notes re: gluten-free.)3 tablespoons organic cane sugar2 teaspoons baking powderscant 1 teaspoon fine sea salt1 (12 oz) bottle JUST Egg4 tablespoons vegan butter, melted2 tablespoons plain, unsweetened non-dairy creamer or milk, such as soy, oat, or coconut3 to 3 ½ cups sweet corn kernels, thawed if frozen

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Instructions

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Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

Add 3 cups corn to the prepared baking dish, and pour the batter over top. Use a spoon to ensure 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.