Thursday, June 3, 2021

gluten-free and dairy-free corn pudding in honor of aunt ann

My Aunt Ann passed away recently, and this was the dish that I remember her bringing to family functions, so I decided to try and make it (with the food restrictions that I have now). It's so simple: just mix eggs, cornmeal, green onions, and a few other ingredients and bake as a casserole. It brought back many poignant memories for me. So, in honor of Aunt Ann...

I got the recipe from Feed Me Phoebe, and I modified it just a little. Here's my take.  

You'll need:

  • 4 large eggs
  • 500 g corn kernels (I use frozen organic and thaw them first)
  • 1/4 cup grapeseed oil
  • 1 cup organic soy milk
  • 1/4 cup cornmeal
  • 2 tablespoons katakuriko (potato starch, but you can use cornstarch)
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • large handful of chopped green onions
Do this:

Preheat the oven to 170 C, grease an 8 x 8 inch glass casserole dish, mix your ingredients with a whisk in a big bowl, pour in, and bake for about 30 minutes. Let it set for a few minutes after you take it out of the oven. 

Enjoy the sweetness and remember your loved ones.