Thursday, November 26, 2015
Grammy's Corn Pudding
2 flax eggs (2 tablespoons ground flaxseeds + 1/4 cup water)
3/4 cup whole grain corn flour
3/4 cup corn meal
2 tablespoons cane sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8oz silken tofu
1/2 cup earth balance vegan butter, melted
1-3/4 cups frozen whole kernel corn, thawed
1 (16oz) can cream style corn
Preheat oven to 350 degrees, and lightly grease a long shallow baking dish (something between 8x8 and 9x13).
Prepare flax eggs by mixing together ground flaxseed and water. Place in refrigerator to chill for several minutes, until thickened.
In a mixing bowl, combine the other dry ingredients: corn flour, corn meal, sugar, baking powder, baking soda, and salt. Stir until thoroughly mixed.
Use a food processor to blend the silken tofu until smooth.
In the mixing bowl with corn meal mixture, combine all other ingredients: silken tofu, flax eggs, vegan butter, frozen corn, and creamed corn. Stir to combine. Pour mixture into the baking dish and bake for 45 minutes, uncovered.