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Corn Pudding

What you need: 

1/4 cup nondairy milk + and extra 1 to 2 tablespoons, divided
1 tablespoon arrowroot powder
3 cups frozen corn, thawed, divided
1 tablespoon sugar
1 tablespoon melted vegan margarine (I use Earth Balance)
1 tablespoon corn meal
2 teaspoons baking powder
1/2 teaspoon salt
pepper, to taste

What you do: 

1. In a measuring cup, whisk together 1/4 cup nondairy milk and arrowroot powder. Transfer to food processor.
2. Add 1 cup corn and puree. Add sugar, margarine, corn meal, baking powder, salt, and pepper; process well.
3. Add remaining 2 cups corn and 1 to 2 tablespoons nondairy milk, as needed; pulse to desired consistency.
4. Spray a 4 cup baking dish with canola oil. Put corn mixture into baking dish and bake uncovered at 350 degrees Fahrenheit for 1 hour. *No need to pre-heat*
Source of recipe: I don't remember where I found this but it's now written on my trusty holiday sheet and it gets used every year

Preparation Time: 
15 to 20 minutes, Cooking time: 1 hour
Cooking Time: 
1 hour
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

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