Josh's cousin Valerie brings this corn casserole to almost every Williamson family gathering, and its amazing. The original recipe is from Paula Dean, so I knew it probably wasn't the healthiest thing around. But I wanted to indulge in this flavor more than just on holidays and family get togethers, and I wanted it to be a lighter vegan version. It took a couple tries, but I think I've got it. This is a VERY kid friendly recipe, too. The pic shows how popular it was with the family! That last piece ended up being eaten too, so don't count on leftovers! ;)
2/3 cup whole wheat pastry flour
1/3 cup whole grain organic corn meal
1 can organic cream corn
1 can organic whole kernel corn or 1 cup organic frozen kernel corn
1 cup Toffuti sour cream or your favorite vegan sour cream substitute
1/2 cup Earth Balance spread, softened
1 - 2 Tbsp. organic cane sugar
1 Tbsp. aluminum free baking powder
1/2 tsp. Salt
Stir all ingredients in medium bowl until well mixed. Bake at 350° for 45 minutes in a 7x11 inch or 8x8 inch baking dish. I spray the dish with grapeseed oil first(available at Walmart).
