Grandma's Corn Custard

My husband's grandmother passed away when she was 105 years old. She was a terrific cook and some of her recipes have been passed down through the family for future generations to enjoy. Her corn custard is a favorite breakfast dish for Sunday mornings! The recipe we use is adapted to gluten free, vegan, and free of refined sugar --- but the results are just as good! I hope you enjoy this recipe as much as we do.

Grandma's Corn Custard

In a mixing bowl blend:
1 cup flour*
1 1/2 cups cornmeal
1 tsp. baking soda
1 tsp. salt

In another bowl mix:
1 cup maple syrup
2 eggs substituted**
1 Tbsp. lemon juice
2 1/2 cups soy milk
1 Tbsp. olive oil

Set aside:
1 - 2 cups additional soy milk

Combine mixtures by adding liquid to dry ingredients. Mix until blended (do not over stir). Pour batter into prepared casserole dish or black iron skillet. Pour 1 - 2 cups of additional soy milk over the top of the batter but do not stir.

Bake at 375 degrees for 35 - 45 minutes. Watch carefully and adjust baking time as needed. The top will be jiggly (not solid) when done. Remove from heat and serve.

*I used garbanzo-fava bean flour.
**EnerG Egg Replacer works well.

***Grandma's recipe uses sour milk, eggs, butter, and sugar. Her version is delicious, but filled with saturated fats.