Southwestern corn pudding from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook (page 238) 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

  • breakthroughc on May 16, 2026

    Delicious recipe! Everyone loved it. It was rich and decadent for being vegan. I used fresh corn from Costco that wasn’t the best and out of season. It wasn’t very juicy which may be why the batter was very thick. I ended up using the whole can of coconut milk to get the batter to be loose enough to pour. After baking it was still creamy and pudding like, so I’m glad I went with my gut this time. I used two seeded Serrano chilies and it definitely had a kick, I tasted before adding the cayenne and did not add the cayenne. It would have been to spicy. If making for spice intolerant guests I would use jalapeños. Will make again and no one would know it is vegan and gluten free unless you told them.

  • 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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