Grandma's Famous Corn Custard

[Guest guest]

GRANDMA'S FAMOUS CORN CUSTARD

 

1 cup maple syrup

EnerGy Egg Replacer fo 2 eggs

2 1/2 cups soy milk

1 Tbsp. lemon juice

1 tsp. soda (add right before you mix in the other dry ingredients

and get to a hot oven quickly because the action starts right away)

1 cup gluten-free flour blend (garfava, tapioca, sweet sorgum, sweet rice,

etc.)

1 1/2 cups cornmeal

1 tsp. salt

1 - 2 cups soy milk to pour onto top before placing in the oven

 

Beat egg replacer and sugar. Add soy milk and lemon juice. Sift in

dry ingredients and stir well. Pour mixture into a large, glass

casserole (square or oblong) that has been sprayed with non-stick

baking spray. Pour the additional 2 cups soy milk over the top of

the mixture, but DO NOT STIR. Bake for 35 - 45 minutes. Test for

doneness; do not stir. The center will be jiggly as it has a custard

layer in the middle. Remove from oven and allow to cool for 5 or 10

minutes. Cut into squares and serve with maple syrup.

 

***Note: the bottom layer will be abit like cornbread. The next layer

is a thick custard pudding type layer. The top layer is a thin

crusty layer. There will probably be a " crack " on the top. This is

delicious!

 

 

" I send you love and good dishes --- from my house to yours! "