Sports (The Band)

Recipe: Joe Carter’s Corn Pudding (with Baked Beans)
Guest: Sports (The Band)
Air Date: November 19th, 2009

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Ingredients:
1 (12 ounce) can corn niblets, drained
1 (14 ounce) can creamed corn
1 1/2 cups tofu sour cream
1 egg equivalent of egg replacer
1/4 cup melted vegan margarine
1 cup of flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions
Preheat oven to 350F. In a large bowl, mix together the melted margarine, corn and creamed corn, tofu sour cream, and egg replacer. In a small bowl, stir together flour, cornmeal, baking powder, and salt and pepper. Fold the dry mixture into corn mixture just until moistened. Pour mixture into a lightly greased 13×9 inch baking pan and bake for one hour or until it becomes golden brown.