That version was dense, rather than tender, so I’d definitely recommend sticking to cornmeal if possible. I tested it with corn flour, too, because I sometimes like to make cornbread with corn flour in place of corn meal. Medium or fine grind cornmeal will work best for this recipe.
It helps to keep the texture light and tender, as it’s supposed to be. While I often make cornbread with whole grain flour, I really prefer all purpose for this recipe. I really like King Arthur’s Measure for Measure.
But if you’d like to make it gluten free, you can certainly use a gluten-free, all purpose flour blend. I like unbleached, all purpose flour for this recipe. Not difficult at all, and probably fresher tasting than the canned version. I did this by heating vegan butter, corn kernels, and non-dairy milk in a pot, then using an immersion blender to blend them up. So far as I know, some brands are actually vegan, but I found that it was easy to make a homemade version for this vegan corn pudding recipe. Vegan corn pudding ingredients Vegan “creamed corn”Ī lot of corn pudding or corn casserole recipes call for canned, creamed corn. It would be an awesome Thanksgiving side dish, not to mention a nice savory/sweet breakfast. Think cornbread that’s tender enough to scoop up with a spoon and serve alongside some baked tempeh, chipotle lentils, tofu scramble, or vegan chili. It was less luscious and silky than what I had imagined, but it was delightful in its own way. When I switched approaches and tried something much more simple-basically, a soft/wet cornbread dough-I ended up with this vegan corn pudding.
The more I fiddled in an effort to get something that was genuinely soufflé-like, the mushier and heavier my corn puddings became. I kept trying elaborate ways to replace eggs, from beaten aquafaba to silken tofu. This is a matter of preference-I like the substantial texture-and it’s also what happened as I was recipe testing. My vegan corn pudding is a little more sweet than savory, but it’s definitely a bit of both. It goes on to say that corn pudding is a “cross between cornbread and a soufflé,” and “t can lean sweet or savory, depending on how you like it.” Keep it simple This article describes corn pudding as a type of casserole. I found that the distinctions between pudding, casserole, and soufflé were a little difficult to parse. I did a little more reading as I looked into making a vegan corn pudding of my own. Truthfully, it may be closer to a corn casserole than a corn soufflé. The recipe that I’m sharing today isn’t nearly as light as the recipe that Martin describes. Martin bases her recipe on Carla Hall’s recipe, which involves beaten egg whites and a stir halfway through baking. Martin has a recipe for corn pudding that she describes as “a way for families to enjoy corn in a lush custard.” She also notes that corn pudding is also sometimes known as corn soufflé, which “gives you a sense of how refined and light it can be.” I recently got Toni Tipton-Martin’s wonderful cookbook, Jubilee. This vegan corn pudding is an easy, multipurpose side dish that straddles the space between savory and sweet. I know I just posted corn chowder, but it’s still corn season here, which means sweet corn is still on the menu.
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