Hey MoFo Friends!
Happy Day 26! Today I’m sharing
an old time family Thanksgiving favorite.
I actually got the original recipe from my daughter’s daycare when they
would have their Thanksgiving feast about 20 years ago!
B absolutely loved the corn pudding and so did I. So, I got the recipe and I usually make it
but I haven’t the past few years for many reasons. I decided to make it today because I am
craving it! It is so yummy. I just omitted the eggs and used almond milk. The original recipe also called for 1/4 teaspoon of white pepper but I didn't want that much. This version is more like corn in a yummy creamy white sauce.
Vegan
Corn Pudding
2 Tablespoons Earth Balance margarine
2 Tablespoons flour
1 cup almond milk
1 can of corn, drained
1/4 teaspoon salt
1/8 teaspoon white pepper
A few dashes of nutmeg
Melt the margarine in a sauce pan. Whisk in the flour and then slowly add the
almond milk. Cook over medium heat until
it starts to thicken. Add the corn, salt,
white pepper and a few dashes of the nutmeg. Stir until combined. Pour into a small casserole dish.
Bake in a 350 degree oven for 30 minutes.
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