Ingredients:
- 1/3 cup butter (melted)
- 1/4 cup white sugar
- 1 1/2 cup soy or almond milk
- 4 tablespoons cornstarch
- 3 (15.25 ounce) cans whole kernel corn (fresh works great also if available)
- Ener-G egg replacer for 3 eggs
Directions:
- Preheat oven to 400 F
- In a large bowl, combine melted butter, sugar, and soy/almond milk. Gently add in cornstarch. Wisk together.
- Add in corn and mix well. Pour mixture into prepared casserole dish (Pam or vegan butter/margarine works great for this)
- Bake for 1 hour
My mom’s corn pudding is one of my favorite holiday memories. I will definitely keep this recipe to try sometime!
How can this be considered vegan when the first ingredient is butter?
She most likely uses Earth Balance, a vegan butter.
whenever you see that on a vegan recipe they are talking about vegan margarine. aka earth balance.
Mine turned out like creamed corn. It seems like it’s missing something dry to make it more breadlike. Flour? Cornmeal? Any suggestions?
How about adding it to couscous
this did not work at all! very bland gelatinous “pudding”. the top never browned.