| Prep: 15 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 175 | 5g | 2g | 30g |
| sugars | fibre | protein | salt |
| 13g | 3g | 4g | 0.21g |
Why I Love Argentine Vegan Corn Pudding
There’s something about this Vegan Corn Pudding recipe that seriously tickles my tastebuds. Although my heart normally leans towards hefty, gamey meals inspired by my roots in the Rockies, the tang of Argentine cuisine managed to make me suspend my meat obsession for a while. Vegan Corn Pudding offers a taste of homey comfort with a twist and trust me it’s a knockout.
A Global Delight Brought Home
One of my greatest culinary inspirations, Chef Francis Mallmann, is known for his bold and smoky South American culinary style. Although this recipe doesn’t bear the ring of fire that Mallmann is famous for, it echoes his love for simplicity and authentic flavors. This Vegan Corn Pudding is packed with stunning Argentinian nuances, yet it so effortlessly blends into my homestyle repertoire.
A Flexible Feast
For me, the beauty of this Vegan Corn Pudding recipe goes beyond its rich and creamy depths. I believe the magic lies in its inherent flexibility. Substitute the almond milk for soy or oat; add a sprinkle of smoked paprika for an extra kick; why not drizzle over some vegan cheese for a gooey finish? The opportunities for experimentation are endless. It’s the kind of dish that has you longing for that post-hike dinner at Gordon’s and my tiny mountain retreat. I’m not betting any silver spurs, but I’d say it’s almost certain to draw a contented sigh.
The wonders of this dish are not confined just to my whimsical winter nights. The Vegan Corn Pudding is equally splendid on summer luncheons or autumn cozy meals. It’s versatile and suits almost any occasion, be it a casual gathering with mates or a date night in with my beloved Gordon.
No, it may not be trout or elk, but this Vegan Corn Pudding is a recipe that truly checks all boxes. It’s a simple pleasure that manages to capture the warmth of community, the invitation of hospitality, and an undeniable joy of breaking bread together.
What You’ll Need
- 4 cups of fresh corn kernels
- 1/2 cup of unsweetened almond milk
- 1/2 cup of all-purpose flour
- 1/2 cup of granulated sugar
- 1/4 cup of vegan butter, melted
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of cornstarch
- 1/4 cup of water
Method
Step One
Start by preheating your oven to 350 degrees Fahrenheit, and lightly grease a baking dish to prepare it for the mixture.
Step Two
In a large mixing bowl, combine 4 cups of fresh corn kernels, 1/2 cup of unsweetened almond milk, 1/2 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/4 cup of melted vegan butter, 1 teaspoon of baking powder, and a 1/2 teaspoon of salt. Stir well until all elements are properly integrated.
Step Three
In a separate dish, make a slurry by blending 1 tablespoon of cornstarch with a 1/4 cup of water. Stir until the cornstarch is fully dissolved.
Step Four
Pour the cornstarch slurry into the larger mixture of corn kernels, almond milk, flour, sugar, vegan butter, baking powder, and salt. Again, mix well to achieve a homogeneous combination.
Step Five
Transfer this final mixture into your greased baking dish.
Step Six
Bake in your preheated oven for 45 minutes to 1 hour. You’ll know it’s ready when the top begins to brown and the middle is set.
Step Seven
Once cooked through, remove the Vegan Corn Pudding from the oven and allow it to cool for around 10 minutes before serving. Enjoy piping hot, direct from the dish.
