Cream of Corn Pudding
- 15 ounces cream-style corn
- 12 cup firm silken tofu
- 14 cup non diary coffee creamer
- 14 cup organic spelt flour
- 2 tablespoons vegetable oil
- 12 teaspoon celtic sea salt
- 14 teaspoon pepper
- 1 tablespoon raw sugar (or 1/2 tbsp. raw agave nectar)
- Place all ingredients in a food processor and process for about 10 seconds.
- Pour into a casserole that has been greased or buttered with vegan margarine.
- Bake uncovered at 375'F for 45 minutes until golden and set.
- Bon Appetit!
corn, coffee creamer, flour, vegetable oil, celtic sea salt, pepper, sugar
Taken from www.food.com/recipe/cream-of-corn-pudding-272397 (may not work)