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Chef Sara Boan’s Corn Pudding

Recipe courtesy of : 
Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program

Description

This southern favorite from Chef Sara Boan at Catskill Animal Sanctuary’s Compassionate Cuisine vegan cooking program tastes like a cross between cornbread and creamed corn. It's a delicious sweet side dish for a hearty meal. Instead of eggs, garbanzo bean flour and cornmeal thicken the almond milk-based sauce. For a nut-free option, choose nut-free vegan milk. For a soy-free option, choose soy-free vegan butter, or use refined coconut oil.

 

Ingredients

1⁄4 cup
Sugar
1⁄2 cup
Garbanzo Bean Flour
1⁄2 cup
Cornmeal
1 tablespoon
Baking Powder
1 1⁄2 teaspoon
Salt
2 cups
Unsweetened Almond Milk
1⁄4 cup
Vegan Butter (melted)
6 cups
Fresh of Frozen Corn Kernels (defrosted if frozen)
 
Fresh Chives (finely chopped, for garnish)

Summary

Yield
Servings
This recipe is: