Corn Pudding

If you remember from an earlier post I have been on the look out for a vegan corn souffle recipe. I knew souffle would be impossible so I found something very comparable: Corn Pudding. I know what you're envisioning in your mind: jiggly, gelatinous, off white colored mush speckled with corn. But you have to give corn pudding a break, it comes from the South and the South isn't very talented when it comes to naming foods (i.e. grits, hush puppies, jambalaya, swamp cabbage) but they are talented cooks.

Serves 2-4
1 hour 10 minutes

3 cups Canned corn, drained
1/4 cup Almond milk (or soy)
1 Tbsp Vegan butter, melted
1 Tbsp Arrowroot starch
1 Tbsp Sugar
1 Tbsp Gluten-free corn meal (or All-purpose Gluten-free flour)
2 tsp Baking powder
1 Tbsp Fresh rosemary, diced
1/4 tsp Salt (optional)
Pepper to taste

1. Mix milk with arrowroot starch. Throw 1 cup of corn in your food processor along with your arrowroot mixture. Processes well.
2. Throw in the rest of your ingredients EXCEPT your remaining corn. Process. Now you can add the rest of your corn. Process for just a little bit, you want some kernels intact so it has a nice consistency and people remember that it's corn they're eating, not baby food.
3. Spray small baking pan with canola oil spray. Pour mixture into said pan. Put your pan in the oven and turn it on to 350 degrees. Bake for 1 hour.