Think cornbread that’s tender enough to scoop up with a spoon and serve alongside some baked tempeh, chipotle lentils, tofu scramble, or vegan chili. It was less luscious and silky than what I had imagined, but it was delightful in its own way. When I switched approaches and tried something much more simple-basically, a soft/wet cornbread dough-I ended up with this vegan corn pudding. The more I fiddled in an effort to get something that was genuinely soufflé-like, the mushier and heavier my corn puddings became. I kept trying elaborate ways to replace eggs, from beaten aquafaba to silken tofu. This is a matter of preference-I like the substantial texture-and it’s also what happened as I was recipe testing. My vegan corn pudding is a little more sweet than savory, but it’s definitely a bit of both. It goes on to say that corn pudding is a “cross between cornbread and a soufflé,” and “t can lean sweet or savory, depending on how you like it.” Keep it simple This article describes corn pudding as a type of casserole. I found that the distinctions between pudding, casserole, and soufflé were a little difficult to parse. I did a little more reading as I looked into making a vegan corn pudding of my own. Truthfully, it may be closer to a corn casserole than a corn soufflé. The recipe that I’m sharing today isn’t nearly as light as the recipe that Martin describes. Martin bases her recipe on Carla Hall’s recipe, which involves beaten egg whites and a stir halfway through baking. Martin has a recipe for corn pudding that she describes as “a way for families to enjoy corn in a lush custard.” She also notes that corn pudding is also sometimes known as corn soufflé, which “gives you a sense of how refined and light it can be.” I recently got Toni Tipton-Martin’s wonderful cookbook, Jubilee. This vegan corn pudding is an easy, multipurpose side dish that straddles the space between savory and sweet. Add sugar – if you want it more sweet, you can add 1/4 cup of sugar to the mix.I know I just posted corn chowder, but it’s still corn season here, which means sweet corn is still on the menu.Add cheese – 1/2 to 1 cup of grated cheddar cheese is a nice addition if you love cheese.Add 2 Eggs – this makes it lighter and less dense.Can be stored in the refrigerator or freezer if not planning to use right away. Add the vegetable oil and mix until no lumps are present. If you cannot find a box of Jiffy Corn Muffin Mix…make your own. Let it cool for a few minutes out of the oven before serving. Test the center with a toothpick, if it comes out dry and clean, you know it is set. Baking times will vary depending on the size of baking dish you use.
Bake at 350 degrees uncovered for about 45 minutes.Pour the mixture into a greased 8×8 baking dish.In a bowl, mix together all ingredients.What you will need for Jiffy Corn Casserole: Serve this with your next dinner, a tasty side dish. Just like our Best Cornbread it’s packed with sweet corn flavor. Combining two types of canned corn, a box of corn muffin mix and sour cream, Jiffy Corn Casserole could not be easier. Jiffy Corn Casserole combines ingredients you probably already have on hand to create a light, slightly sweet, delicious side dish everyone will love. Whether you call it, corn pudding, spoon corn bread or corn soufflé, this Jiffy Corn Casserole is the perfect side dish.
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