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.
Preheat the oven to 350 degrees F. Lightly oil a shallow 9-inch pie dish and set aside.
Combine ¾ 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.