• Soyfoodscouncil

Chipotle Corn Casserole with Tofu and Soymilk

Updated: Nov 5

1 cup soft silken tofu

1 Tablespoon + 1 teaspoon canned chipotle peppers, diced

1-15 ounce can corn, cream-style

1-16 ounce bag frozen sweet corn, thawed

½ cup plain soymilk

¼ cup butter, melted

½ cup egg substitute

2 Tablespoons granulated sugar

1 cup shredded cheddar cheese

1 -8.5 ounce box corn muffin mix

1 cup shredded cheddar cheese

Preheat the oven to 350° F and grease a 9x13 inch pan.

In a medium sized mixing bowl add tofu, whisk until smooth. Add all ingredients except corn mix. Stir

until well mixed. Add the corn muffin mix, stir until combined. Pour into 9x13 pan. Sprinkle with 1 cup

shredded cheese. Bake for 50 minutes or until a knife, inserted in the middle of the casserole, comes

out clean. Serve immediately.

Yield: 12 servings


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