DIFFICULTY: EASY | COOK TIME: 30 MINUTES
YIELD: 8-10 SERVINGS
This comforting Southern favorite tastes like a cross between cornbread and creamed corn and is a delicious, sweet side dish for a hearty meal. Traditional corn pudding uses lots of eggs and a fair amount of butter. A healthier and more compassionate approach to creating the light, fluffy texture of the pudding is to use garbanzo bean flour and cornmeal. Together, they thicken the non-dairy milk-based sauce without cholesterol or saturated fat, and add a dose of protein to boot. Garbanzo bean flour can be found in most healthy grocery stores and in the healthy aisle of many traditional grocery stores.
1/4 cup sugar
1/2 cup garbanzo bean flour
1/2 cup cornmeal
1 tablespoon baking powder
1 1/2 teaspoons salt
2 cups unsweetened non-dairy milk
1/4 cup vegan butter, melted
6 cups fresh (or frozen, defrosted) corn kernels
Finely chopped fresh chives, for garnish (optional)
Preheat the oven to 375°F.
Oil a 9-inch by 13-inch baking dish.
In a large bowl, whisk together the sugar, garbanzo bean flour, cornmeal, baking powder, and salt.
Add the almond milk and vegan butter, and whisk again to incorporate.
Stir in the corn, and pour the mixture into the prepared baking dish.
Bake, uncovered, for 25-30 minutes, until golden brown and bubbling around the edges.
Allow to cool for 5 minutes.
Sprinkle with optional chives.