CREAMY CORN PUDDING
Prep: 10 mins
Additional: 1 hr 5 mins
Total: 1 hr 15 mins
Yield: 12 servings
This is a real crowd-pleaser that pairs perfectly with all your favorite special-occasion vegan meat dishes
- 2 pounds frozen yellow corn, thawed and drained
- 3 tablespoons maple
- 6 large vegan eggs
- ½ cup nut milk
- 3 teaspoons kosher salt (cut in half if using fine salt)
- ¼ teaspoon cayenne pepper
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 ½ cups “Silk” heavy whipping cream
- ½ cup melted “Miyoko” or “Follow Your Heart” butter, divided
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 9×12-inch baking dish on the pad.
Place corn in a blender or food processor. Add maple syrup, vegan eggs, nut milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add “Silk” heavy whipping cream and 2/3 of the melted butter. Whisk to thoroughly blend.
Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 45 and 60 minutes depending on the size and shape of your baking dish.
You can leave some of the corn kernels out of the blender and stir them into the batter to give the pudding some texture if you like.
The pan under the baking dish is optional, and if you’re in a hurry you can skip it which will cut about 15 to 30 minutes off your cooking time; but I like that it slows the cooking which I think improves the texture.
300.8 calories; protein 6.7g 14% DV; carbohydrates 22.7g 7% DV; fat 22g 34% DV; cholesterol 154.9mg 52% DV; sodium 574.9mg 23% DV.