Vegan Corn Pudding, a Sweet and Savory Side Dish

thefullhelping.com

Jennifer Kellogg

2 tablespoons (28 g) vegan butter

2 cups fresh or frozen and defrosted corn kernels, divided (about 3 ears of corn)

1 ¼ cups (355 mL) unsweetened, non-dairy milk

⅔ cup (80 g) unbleached, all-purpose flour

½ cup (75 g) cornmeal

2 ½ teaspoons teaspoons baking powder

½ teaspoon KOSHER SALT

3 tablespoons (36 g) cane sugar

¾ cup (150 g) plain/unsweetened vegan yogurt or vegan sour cream

fresh, snipped chives, for serving

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