Southwestern corn pudding from Veganomicon: The Ultimate Vegan Cookbook (page 151) by Isa Chandra Moskowitz and Terry Hope Romero

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chile cornmeal-crusted tofu; Green pumpkin-seed mole

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michalow on February 19, 2013

    I made a few changes to the recipe, but I think I stuck to its spirit, and the result was delicious. Instead of a red pepper, I used one green bell pepper and a can of roasted green chiles, and I added a bit of chili powder and cumin to the veggies while sauteeing. I baked it in a deep casserole, so it was still loose and creamy when I took it out of the oven. Very tasty!

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