Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup organic cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup unsweetened nondairy milk such as almond or soy milk
- 1/2 cup unsweetened plant-based yogurt
- 1/4 cup vegan butter melted
- 1 1/2 cups sweet corn kernels fresh or thawed from frozen
Instructions
- Preheat your oven to 350°F and lightly grease a 9-inch square baking dish.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Stir in the nondairy milk, plant-based yogurt, and melted vegan butter until well combined.
- Fold in the corn kernels and pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45 minutes, or until the pudding is set and the top is golden brown.
- Allow the pudding to cool slightly before serving. Enjoy warm as a comforting side dish.