11/22/2025
Destined to become a vegan TG classic, Street Corn Pudding.
This recipe comes from a restaurant called the Burnt Bean.
Easy to veganize and we have done so here:
1 large jalapeno, or 2 medium jalapenos
1 box (8.5 oz) cornbread or corn muffin mix
(Jiffy makes a vegan mix, but it has palm oil in it.
You can also buy a pre-baked vegan corn bread at Whole
Foods (Abes) and smash and crumble it and use that as your cornbread base)
1 can (14.75 oz) creamed corn, not drained
1 can (14.75 - 15 oz) whole kernel corn, drained and rinsed
½ cup Miyokos Vegan Butter
2 Tbsp light brown sugar
1.5 cups Just Egg, or silken tofu
1 cup vegan sour cream - Violife (more processed) or Kite Hill (less
processed_ or better yet - homemade cashew sour cream
¼ cup unsweetened almond milk
crema, tajin, and crumbled queso fresco for serving
Instructions
vegan cheeses that will work nicely for this - kite hill chevre
You can also drizzle your homemade cashew sour cream on top in place of the "crema"
(recipe for homemade cashew sour cream:
pour boiling water over 200 grams of raw cashews, let stand for 1-2 hours for best consistency. Squeeze a whole lemon into a cup. Drain and rinse the cashews, toss into blender, add the lemon juice and a good sized squeeze of either apple cider vinegar or white vinegar, grind some salt over the top - just to taste. Cover with cold water just barely cover to the top - blend on high speed for 5 minutes until velvety smooth - chill for at least 3 hours for best consistency)
Heat oven to 350℉. Coat an 8-inch square pan (2-quart) baking or casserole dish with nonstick cooking spray.
Roast the jalapenos on a baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut off the stems. If you want a milder pudding, discard the seeds. Dice the jalapenos.
In a large bowl, mix together the cornbread mix, creamed corn, whole kernel corn, butter, sugar, eggs, sour cream, milk, and diced jalapenos until combined. Don't overmix. Pour the batter into the prepared baking dish.
Bake until golden brown and gently set in the center, 55 to 65 minutes.
Top with the crema, tajin, and queso fresco. Serve hot.
