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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
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