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Corn Pudding

What you need: 

1 (15 ounce) can corn
1 (15 ounce) can creamed corn
1/2 cup non-hydrogenated vegan margarine, melted
8 ounces nondairy sour cream (I use Sour Supreme)
1/3 cup sugar
1/2 cup corn meal
1/2 cup flour

What you do: 

1. Preheat oven to 350 degrees F. Grease a 9x9" pan.
2. Mix all ingredients together. Pour into prepared pan.
3. Bake for 1 hour.

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
8

SO HOW'D IT GO?

This is delicious!  I used to make a version of this in my prevegan days.  I might try adding some type of vegan cheese next time.

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It was so delicious and everyone's favorite dish this year!  Thank you for posting it!

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I made this recipe for Thanksgiving-- my son is allergic to both dairy and eggs, but it just doesn't seem like the holidays to me without corn pudding. It turned out beautifully! Tastes just like my mom's, but healthier and safe for my son to eat. Everyone at the lunch we went to loved it as well and our host wanted the recipe. Thank you SO much for the recipe! I'll definitely be making it again soon.

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Ooh, wow-- my grandmother used to make a casserole like this with a topping of saltine cracker crumbs moistened with milk and margarine (one could use soymilk!)... this looks so old-fashioned and comforting.  Thanks for reminding me!

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