I have never had corn bread pudding before. I have heard of it; I think it may be some sort of Southern dish often served with barbecue. It certainly sounds good. I am not sure what got me thinking about a vegan version of this dish but for some reason I have been noodling on this for a while. After researching a variety of recipes I realized that this is a very old, classic, Betty Crocker era, cholesterol bomb, seriously non vegan recipe. What the heck, I am up for a challenge!
After reading many versions of corn pudding casserole I settled on a Paula Deen recipe as my inspiration. Yes, Paula Deen, the queen of butter and bacon fat! I modified it not just to make it vegan but to add a bit of heat as well. Her recipe (as many of those I read) called for a box of Jiffy pre-made corn bread mix. That is not vegan and I am not a big fan of packaged foods, so I used the homemade corn bread mix recipe from Chez Cayenne. Since I did not need to use all of the mix the recipe called for I have lots of leftover to make cornbread or to experiment with other recipes.
I hope you give this a try. I think it is a great recipe to serve for a festive holiday gathering like Thanksgiving or Christmas- yes I know it is the middle of summer but you can never be too prepared!
Corn Bread Pudding Casserole
Cornbread mix (this makes four cups. You will only need one):
2 cups cornmeal
1 1/2 cups all purpose flour
2/3 cup chick pea flour
Scant 1/2 cup organic sugar
4 tsp baking powder
2 tsp salt
Mix all ingredients together until incorporated.
Corn Pudding Casserole recipe:
1 cup cornbread mix
1 15 oz can whole kernel corn, drained
1 15 oz can creamed style corn
8 oz vegan sour cream (I used Tofutti)
1 stick melted vegan butter (I used Earth Balance Vegan Buttery Sticks)
1 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
4 serrano chili peppers or other hot pepper, minced
1/2 sweet red pepper, minced
Salt and pepper to taste
Paprika for sprinkling on top
Preheat oven to 350 degrees. In a large bowl mix all ingredients except paprika together. Place into a greased 9x13 casserole dish. Sprinkle lightly with paprika. Bake for one hour.
Allow to cool for 15 minutes before serving.