This is a perfect dinner or side dish on days we layer jackets on top of sweaters. It's rich, flavorful, and won't leave you regretting going back for seconds since it is not high in calories.
This recipe comes from The Veganomicon, my go-to vegan cookbook. I am yet to be disappointed by this book, even though there are hardly any pictures. This recipe in particular is a favorite of mine, but I have altered it to make it kid-friendly. Feel free to add hot peppers of your choice.
I have cooked this in both a skillet pan as well as a dutch oven, and I can't tell you which is my favorite. In the skillet, there is texture in the outer edges that I love, while the dutch oven keeps the moisture, making for a more pudding-like pudding.
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tablespoons corn oil
- 4 cups corn
- 1 bell pepper, finely chopped
- 1 cup non-dairy milk
- 1/4 cup cornstarch
- 1/2 cup cornmeal
- 2 tablespoons maple syrup
- 1 cup scallions, chopped
- 1/4 cup fresh cilantro, chopped and stemmed
- to taste salt and pepper
Directions
1. Heat your oven to 350 degrees F. Grease the pan you are going to cook the pudding in. Heat oil in a pan, and sauté the peppers and corn until the are soft, and the corn begins to brown.
2. In another pan, combine the milk and cornstarch, stirring constantly over medium heat until the starch is dissolved.
3. Place half of the corn and pepper mixture in a high-speed blender, and add milk mixture. Blend until almost smooth.
4. In a separate bowl, pour the blender mixture, and add the cornmeal, maple syrup, scallions, cilantro, salt and pepper, and the remaining corn and pepper mixture. Stir until combined.
5. Pour into a greased cooking dish and bake for 40 minutes.
Enjoy!
Also by Jess: Simple Vegan Baked Tofu Recipe
Vegan Johnny Cake
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Photo: Jessica Riley-Norton
Vegan Johnny Cake
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