Corn Pudding

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Around the holidays we get a yearning for the old days and sometimes, that means traditional food. Corn pudding is not usually vegan-friendly. We both have family recipes, and neither was going to work without eggs or dairy. So we gave corn pudding a make-over. We hope you like it.

Corn Pudding

1  15-oz. can creamed corn (describes how it is cut, not that it has cream)

1  15-oz. can corn kernels

1/2 cup soy sour cream (we used Sour Supreme)

1/2 cup plain soy creamer (we used Silk brand)

1/4 tsp. salt

1 Tbl. arrowroot

1/4 cup all-purpose flour

1 Tbl. sugar

4 1/2 tsp. Ener-G Egg Replacer in 6 Tbl. water

10 whole wheat Ritz crackers

Set oven at 350.

Mix Egg Replacer with water. Stir well to smooth out lumps and set aside.

In a large bowl, combine both cans of corn, soy sour cream, creamer, salt, arrowroot, flour and sugar. Add Egg Replacer and mix again.

Pour into an 8×8 baking dish. Evenly crumble/crush Ritz crackers over the top of the corn pudding.  Bake at 350 for an hour. When it’s done, the top will be slightly browned and the pudding will be evenly set with bubbly edges.

Serve warm…and remember all those delish family holidays of past.

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