Print

Dairy Free Corn Pudding Recipe

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 1 large shallot (chopped)
  • 3 cloves garlic (minced)
  • 3 cups thawed organic thawed frozen corn
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 5 organic (pastured eggs (such as Vital Farms))
  • 1/2 teaspoon unrefined sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup spelt flour (we prefer sprouted spelt flour, such as One Degree Organics)
  • 2 tablespoons fresh thyme

Instructions

  1. Preheat the oven to 400 degrees. Lightly oil the bottom and sides of eight 4-ounce ramekins.
  2. Heat the oil in a small skillet over medium heat; add the shallots and sauté 3 to 4 minutes. Add the garlic and sauté for 30 seconds. Transfer the shallot-garlic mixture to a high-speed blender (such as a Vitamix).
  3. To the blender, add the corn, cashews, water, eggs, salt, pepper, paprika and flour. Process on high for about 1 minute, or until ingredients are smooth and creamy. Stir in the thyme.
  4. Pour the corn mixture into the prepared ramekins. Bake for 25 to 30 minutes, or until center is firm. Serve warm.