Cornbread Pudding
Ingredients
The base
-
1
tablespoon
olive oil
-
½
cup
vegan butter, melted
-
1
cup
vegan sour cream
-
120
grams
vegan egg batter, equivalent to 2 eggs
-
½
teaspoon
salt
The dry ingredients
-
⅔
cup
all-purpose flour
-
½
cup
cornmeal
-
1
tablespoon
baking powder
-
1
tablespoon
sugar
-
½
teaspoon
paprika
The corn
-
1
can
whole kernel corn
-
1
can
cream style corn
For garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8x11 baking dish.
- In a mixing bowl, whisk together the melted vegan butter, vegan sour cream, salt, and vegan egg batter until well combined.
- Add the dry ingredients: flour, cornmeal, baking powder, sugar, paprika, cream style corn, and drained whole kernel corn, and mix until well combined.
- Pour the mixture into the prepared baking dish and bake for 35-45 minutes until lightly golden.
- Let the cornbread pudding cool for a few minutes, then serve topped with chopped green onions.
Nutrition Facts (estimated)
Servings
10 servings
Calories
284
Total fat
15g
Total carbohydrates
34g
Total protein
6g
Sodium
645mg
Cholesterol
45mg
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