Grandma's Corn Custard

My husband's grandmother is 103 years old. Although she is as sweet and enduring as ever, she no longer spends time each day cooking and baking. But 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.

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.