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Ingredients
  • 1 Tablespoon Olive oil
  • 1 Shallot, diced
  • 4 Cloves Garlic, chopped
  • 5 Ounces Vegan bacon, diced (I used Sweet Earth)
  • ⅔ Cup Corn meal
  • ⅔ Cup All purpose flour
  • 1 Tablespoon Cornstarch
  • 3 Tablespoons Organic cane sugar
  • 1 Tablespoon Baking powder
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • ¼ Cup Aquafaba*
  • 1 Cup Vegan sour cream, I used Forager
  • 15 Ounces Canned corn, drained
  • 15 Ounces Canned creamed corn
  • ½ Cup Vegan butter, melted
  • 1 Cup Vegan cheddar, divided
  • ⅓ Cup Scallions, chopped
Note: Ingredients may have been altered from the original.
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