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Southern Corn Pudding

What you need: 

1 (15 1/2 ounce) can creamed corn
1 cup vegan creamer or rich nondairy milk
Ener-G egg replacer for 2 eggs or 2 tablespoons soy flour
2 tablespoons oil
1 tablespoon sugar
1/2 teaspoon salt
8 Ritz type crackers
1 teaspoon chopped onion
1 teaspoon chopped green pepper

What you do: 

1. Preheat oven to 350 degrees F. Combine all ingredients, mix well.
2. Place in 1 quart casserole dish. Place casserole dish in pan of water, and place in oven.
3. Bake one hour, or until golden.

Preparation Time: 
1 hour 20 minutes
Cooking Time: 


When I try it, I think I'll make a roux of Earth Balance vegan butter & flour, then wisk it with enough creamer to make it nice and thick enough, I use WildWood Creamer. I agree with callmebob - soy creamer is best with this as it keeps the recipe authentic with being creamy making a wonderful comfort food.  A nice bowl of smashed potatoes, and a fragrant & tasty bread roll to accompany the Southern Corn Pudding would make one great meal!


I haven't tried this recipe yet, but I noticed some were having trouble with it not being firm. I think if the author used the non-dairy creamer instead of soy m ilk it thickened up. The reason being is even non-dairy creamer has caisen in it which comes from cow's milk. It acts like a glue so will thicken things up. I recommend using some thickener if you are not using the non-dairy creamer. Cornstarch has been suggested and I agree that would probably be a good one.  You could also add more egg replacer if you wish.

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