The texture of this Southern-style dish is more like creamed corn meets quiche than that of dessert pudding. The outer layer is just firm enough so that you can cut into it like a quiche, but it becomes smooth and velvety once you take a bite. It’s so rich and decadent you’ll deny it’s healthy. Contributed by Lindsay S. Nixon, from The Happy Herbivore Cookbook* Note—for holiday meals, like Thanksgiving, this recipe doubles easily. Use two 9-inch pie dishes rather than one large casserole dish.
- 3 cups frozen yellow corn thawed, divided
- 1/2 cup silken tofu drained if necessary
- 2 tablespoons nondairy milk
- 1 small sweet onion diced
- 1 to 2 jalapeños seeded and diced
- 1 to 1 1/2 teaspoons ground ginger optional
- Cayenne powder to taste
- 1/2 teaspoon turmeric
- 1/4 cup quinoa or chickpea flour see Note
- Salt and freshly ground pepper to taste
- Preheat the oven to 350 degrees F. Lightly oil a shallow 9-inch pie dish and set aside.
- Combine 3/4 cup of corn with tofu and nondairy milk in a blender and pulse until smooth and creamy. Transfer to a large mixing bowl and set aside.
- Line a large skillet with a thin layer of water and cook onion, jalapeño, and ginger until onion becomes translucent, about 3 minutes.
- In a mixing bowl, mix all ingredients together until well combined and pour into pie dish. Use a spatula to evenly spread mixture and pack it down tightly.
- Bake for 30 minutes or until fully cooked and bright yellow. Allow to cool 10 to 15 minutes before serving.
Note: Quinoa flour has a nutty and light taste to it that complements corn beautifully, while chickpea flour imparts a nice egg-like taste. However, any flour, including fine cornmeal, can be substituted if you’re in a pinch.
- Browse more of VegKitchen’s vegan casserole recipes.
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
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