I am very happy to announce...The corn pudding tradition will continue! This vegan version has been modified and is even better than the original--it's cruelty free.
I do apologize for the bad photo. We were SO excited to try this that taking a pic became an afterthought. If you do make this please send me a photo and I will upload it to the blog with credit to the chef of course :)
Vegan Cheesy Corn Pudding
2 Ener-G replacer "eggs"
1/2 cup melted vegan butter (Earth Balance)
1 can whole-kernel corn
1 can cream-style corn
1 8 oz package Vegan corn mix*
1 carton plain soy yogurt (Whole Soy & Co)
1/4 cup Daiya pepperjack cheese
*Not ALL boxed muffin mixes are created equal! Many of them contain animal lard. I found a Shoprite brand vegan version. But Trader Joe's or Whole Foods might have one as well.
1. Preheat oven to 350 deg F. Combine ingredients in a large bowl until mixed well.
2. Pour mixture into an 8x8 baking pan sprayed with cooking spray.
3. Bake for 50-60 minutes or until set, edges might be slightly browned. (Shake it--if it jiggles in the middle--keep cooking a little longer)
I am warning you...this is seriously delicious. I could probably eat a whole pan myself!