Corn puddings are as regional and varied as the people who enjoy them. The common denominator (corn) can be a problem food for some; if so, grated butternut squash makes a tasty alternative. Butternut squash retains its shape and provides a touch of sweetness, similar to corn. The addition of rice to this recipe creates a creamy dish even when using dairy-free substitutes and/or egg substitutes.
For Egg-Free Savory Southern Corn Pudding, omit 3 eggs. In a mixer, combine 6 tablespoons of Follow Your Heart VeganEgg with 1/2 cup ice-cold water. Add the milk in the recipe and beat until fluffy, about 1 minute. Use this mixture in step 4. Bake covered 40 minutes; then bake uncovered 10 minutes or until edges are dry.
Sueson Vess is a professional chef and food coach. She is author of Special Eats.Yields 10 servings
- 4 cups uncooked corn (from about 4 ears), frozen corn (thawed and drained) or grated raw butternut squash
- 1/4 cup sugar or honey
- 1/3 cup white rice (uncooked, not instant)
- 1 teaspoon dry mustard powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup diced red bell pepper or canned diced green chilies, optional
- 3 large eggs, beaten
- 2 cups whole milk of choice
- 3 tablespoons butter, ghee or dairy-free alternative, melted
- 3/4 cup grated cheddar cheese or dairy-free alternative, optional
1Heat oven to 350°F. Lightly grease a 3-quart baking dish.
2Place corn in a large bowl. If using corn on the cob, cut the corn from the cob into the bowl by cutting from the top of the ear downward. Don’t cut too close to the cob; scrape off the rest with the back of the knife. (This is “milking the cob.” Use all the liquid from this step.)
3Stir sugar, rice, mustard powder, salt and nutmeg into corn. Add diced peppers or chilies, if using.
4In a medium bowl, mix beaten eggs and milk together. Stir into corn/rice mixture. Add melted butter and mix thoroughly.
5Spoon mixture into prepared dish and sprinkle with cheese, if using.
6Place in preheated oven and bake, covered, 40 to 50 minutes.