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Corn Pudding Recipe

   
 

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     Corn Pudding

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
3 Tbl. high-heat oil
1 medium yellow onion, diced
2 jalapeno peppers, seeded and minced
3 poblano peppers, diced small
4 garlic cloves, minced
1/4 c. all purpose flour
1 c. Better Than Boullion broth
2 c. almond milk
1 lb. white corn kernels, fresh or frozen
 
2 tsp. fresh thyme leaves, chopped
2 tsp. kosher salt
1/2 tsp. cayenne pepper
1 Tbl. agave nectar
1 tsp. freshly ground black pepper
1 c. shredded vegan Jack or mozzarella
1/2 package smoky tempeh bacon
1 bunch scallions, green parts only, thinly sliced

Instructions
Preheat oven to 350F. Grease a 13x9-inch baking dish. Heat a large soup pot over high heat, add the oil and wait until it shimmers. Add the onions, jalapeno peppers, and poblano chiles, and cook until they show a little color, about 8 minutes. Stirring with a wooden spoon, add the garlic and cook for 1 minute more. Add the flour and stir for about 2 minutes. Stir in the broth and almond milk, a little at a time, until well incorporated. Remove the pot from the heat. Add the corn, thyme, salt, cayenne, agave nectar, and black pepper, and mix well. Put one-third of the corn mixture in a blender or food processor and puree until smooth. Return the pureed mixture to the mixture in the pot, or transfer to a large bowl, if necessary. Add the vegan Jack or mozzarella, bacon and scallions, and mix well. Pour the mixture into the prepared dish and bake about 45 minutes. A light brown crust should form on top and the pudding should be bubbling hot.
Remove from the oven and let rest for 10 minutes before serving.


Originally Submitted
9/1/2012





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