Friday, November 26, 2010

A Very Vegan Thanksgiving Part 6: Corn Pudding

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Corn Souffle? Scalloped Corn? Corn Casserole? Corn Pudding? I don't care what you call it . . . put some on my plate!

I've had a difficult time finding a recipe that re-creates the corn casseroles of my childhood, but my heavily modified version of "Southwestern Corn Pudding" from VCON comes mighty close, people! Essentially, I removed the southwestern-type ingredients from the original recipe, (red bell pepper, jalapeno, cilantro, and cayenne,) and increased the corn to five cups. I also top my casserole with panko, because, well, aren't casseroles better with a crunchy topping? I wasn't blissfully happy with this year's casserole, (my home-frozen Farmer's Market corn was so sweet, I shouldn't have used the full 2 tbsp maple syrup called for in the original recipe, and I also over-baked my casserole a little bit,) but, given Dan really liked this one, (and I quote, "even though it's sweet, I love it!") I think we'll call it a success!

I seem to be the only person I know that eats corn casserole at Thanksgiving. Anyone else out there include this in your family's tradition?

3 comments:

Liz said...

We always had corn casserole at Thanksgiving- made with frozen corn, cream cheese and jalapenos- yum! Spicy, creamy, corny. I might just have to make this at a non-Thanksgiving dinner since I missed it this year... Yours sounds yum, too!

HayMarket8 said...

i have never heard of corn casserole. That is one of my favorite things about this time of the year, hearing about everyone holiday memories.

Born to be Vegan said...

I love stuffing! I'm looking forward to trying a version with smoked apple sage field roast sausages in it this Christmas...if I ever get my kitchen back!