Chef Sara Boan’s Corn Pudding

Recipe courtesy of :

Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program

Included In Cookbook:

Ingredients

Organic Canola Oil (for spraying pan)

1⁄2 cup

Garbanzo Bean Flour

1⁄4 cup

Sugar

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 or Frozen Corn Kernels (defrosted if frozen)

Fresh Chives (finely chopped, for garnish)

Description

This southern favorite from Chef Sara Boan at Catskill Animal Sanctuary’s Compassionate Cuisine [1] 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.

Summary

Yield	Servings

Instructions

Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13-inch baking dish with organic canola oil. Set aside.
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 1/2 hour or until golden brown and bubbling around the edges.
Allow to cool for 5 minutes, then sprinkle with chives (chives) and serve.