Vegan Corn Pudding

Ingredients

• 1/4 Cup Almond Milk
• 1/2 Cup Firm Tofu, Crumbled
• 3 Tablespoons Almond Flour
• 1/4 Cup Large Flake Nutritional Food Yeast
• 2 Tablespoons Organic Corn Starch
• 1/4 Teaspoon Paprika
• 1/4 Cup Cornmeal
• 1 Teaspoon Baking Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Lemon Pepper Seasoning
• 1 & 1/2 Teaspoon Sugar
• 1/8 Teaspoon Salt
• 1/8 Teaspoon Nutmeg
• 1/8 Teaspoon Ground Cayenne Pepper
• 14oz. Can Cream Style Sweet Corn or 1 & 3/4 cups of Homemade Cream Style Corn
• 14oz. Can Sweet Yellow Whole Kernel Corn, Drained or 1 & 1/2 Cups Yellow Whole Kernel Corn
• 1 Medium White Onion, Finely Chopped
• 2oz. Jar Diced Red Pimentos Peppers, Drained

Directions

In the ingredients I list substitutes for the canned cream style corn and whole kernel corn. I prefer to use fresh ingredients, because I try to avoid canned foods whenever possible because of BPA concerns. I also have a problem with modified corn starch being used in bought cream style corn. If these are not a concern to you and you like the convenience of using canned, that option works too. And of course use organic non-GMO corn whenever possible.

Preheat oven to 400 degrees.

In the food processor put, almond milk, tofu, almond flour, yeast flakes, corn starch and paprika and process until completely smooth. Set aside.

In a medium sized mixing bowl place the cornmeal, baking powder, onion powder, lemon pepper seasoning, sugar, salt, nutmeg and cayenne and mix together until well combined.

Next place the mixture from the food processor into the mixing bowl along with the rest of the ingredients. Stir together and place into a 2 quart casserole dish that has been oiled with a little bit of olive oil. Place into the oven and bake for 45 to 50 minutes or until center is set.