Cornbread Pudding
Old-fashioned cornbread pudding has the perfect balance of sweet and savoury flavours, with whole corn kernels baked into a cornmeal batter.
Ingredients
- 1 tablespoons olive oil
- ½ cup vegan butter melted (113 grams)
- 1 cup vegan sour cream I used Violife (240 grams)
- 120 grams vegan egg batter equivalent to 2 eggs
- ½ teaspoon salt
- ⅔ cup all purpose flour 80 grams
- ½ cup cornmeal 60 grams
- 1 tablespoon baking powder 10 grams
- 1 tablespoon sugar 13 grams
- ½ teaspoon paprika 0.5 grams
- 1 can whole kernel corn 15.25 oz or 432 grams
- 1 can cream style corn 14.75 oz or 418 grams
- Green onions for serving
Instructions
- Preheat your oven to the 375°F (190°C). Grease a 8x11 baking dish with oil.
- In a mixing bowl, combine the melted vegan butter, vegan sour cream, salt and vegan eggs. Whisk these ingredients together until well combined.
- Add the dry ingredients: flour, cornmeal, baking powder, sugar, paprika, cream style corn, drained whole kernel corn and mix until well combined.
- Pour the mixture into the prepared baking dish. Bake for 35-45 minutes till the pudding begins to lightly golden.
- Once the cornbread pudding is done, remove it from the oven and let it cool for a few minutes. Serve it with chopped green onions on top.
Notes
To store: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in a 350ºF oven or microwave before serving.
To freeze: You can freeze your cornbread pudding for up to 3 months. Thaw it in the refrigerator overnight, then reheat it according to the instructions above.
Nutrition
Calories: 284kcal | Carbohydrates: 34g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 645mg | Potassium: 170mg | Fiber: 2g | Sugar: 6g | Vitamin A: 596IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg