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Southern Corn Casserole

     You can take the gal out of the South, but you sure can't take the South out of the gal. I do love my Southern roots and the delicious, fatty foods that nourish them.

     Let it be known that vegan doesn't equal healthy. I am recovering junk food addict and dishes like this only come in moderation, or in this case, after a holiday feast.

     I'm not used to having much leftovers in the fridge. VegKid and I make no bones about licking our plates clean, but even after 8 servings of creamed corn were feasted on by all, I was left with a crockpot full of creamed corn. Being a Southern belle and all, my natural reaction was to make corn pudding or casserole. Since VegKid was in like sin, here it goes:


Proceed with caution: this dish is anything, but healthy.

4 c creamed corn 
1 c of all-purpose flour
 1 c yellow cornmeal 
2/3 c sugar
 1 tsp salt
 3 1/2 tsp baking powder
Egg replacer, 2 egg equivalent
1/2 c vegan butter, melted
1 c daiya shredded cheddar cheese

  1. Preheat oven to 350 degrees. 
  2. Grease a 8x12 inch casserole dish. 
  3. Combine all ingredients except cheese. Pour into prepared casserole dish. 
  4. Bake in a preheated oven for 30 minutes or until lightly brown. 
  5. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Comments

  1. Where are you getting the cake-like texture in the picture with no flour in this recipe?

    ReplyDelete
    Replies
    1. the recipe was all jacked up from a site migration awhile back...you should be able to easily see the ingredients list now :)

      Delete

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