![]() ![]() The more I fiddled in an effort to get something that was genuinely soufflé-like, the mushier and heavier my corn puddings became. I kept trying elaborate ways to replace eggs, from beaten aquafaba to silken tofu. This is a matter of preference-I like the substantial texture-and it’s also what happened as I was recipe testing. My vegan corn pudding is a little more sweet than savory, but it’s definitely a bit of both. It goes on to say that corn pudding is a “cross between cornbread and a soufflé,” and “t can lean sweet or savory, depending on how you like it.” Keep it simple This article describes corn pudding as a type of casserole. I found that the distinctions between pudding, casserole, and soufflé were a little difficult to parse. I did a little more reading as I looked into making a vegan corn pudding of my own. Truthfully, it may be closer to a corn casserole than a corn soufflé. The recipe that I’m sharing today isn’t nearly as light as the recipe that Martin describes. Martin bases her recipe on Carla Hall’s recipe, which involves beaten egg whites and a stir halfway through baking. Martin has a recipe for corn pudding that she describes as “a way for families to enjoy corn in a lush custard.” She also notes that corn pudding is also sometimes known as corn soufflé, which “gives you a sense of how refined and light it can be.” I recently got Toni Tipton-Martin’s wonderful cookbook, Jubilee. This vegan corn pudding is an easy, multipurpose side dish that straddles the space between savory and sweet. I know I just posted corn chowder, but it’s still corn season here, which means sweet corn is still on the menu. ![]()
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