Rich, buttery, and loaded with sweet corn! This Southern-style vegan corn pudding is adapted from a family recipe. With JUST Egg and vegan butter it's easy to enjoy a 100% plant-based version of this holiday favorite!
2tablespoonsplain, unsweetened non-dairy creamer or milk, such as soy, oat, or coconut
3 to 3 ½cupssweet corn kernels, thawed if frozen
Instructions
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.
Preheat oven to 350 degrees F, and oil a 9-inch (2 quart) square baking dish.
In a small bowl whisk together the flour, sugar, baking powder, and salt.
Pour JUST Egg into a large mixing bowl. If it 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 dry ingredients to the mixing bowl, and whisk just until smooth. Fold in 3 cups of corn.
Pour into the prepared dish, and use a spoon to make sure the corn is evenly dispersed. If desired, sprinkle the remaining ½ cup corn on top. Bake uncovered for 50 to 55 minutes or until set in the center and golden on top. Serve warm.
Notes
Measuring FlourIf you don't have a kitchen scale, measure the flour by whisking it first. Then spoon it into a measuring cup and level off the top.Gluten-FreeI haven't had a chance yet to test the recipe with a gluten-free 1:1 flour blend but I'm sure it will work just fine. If you try a GF version let us know in the comments. Storing and ReheatingStore leftover corn pudding in an airtight container in the refrigerator for up to 4 days. Reheat individual servings briefly in the microwave. You can also reheat in a 325°F oven. Cover the baking dish with foil, and bake until warmed through.