Walnut Applesauce Cornbread Pudding {vegan, gluten free}

By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

We’re deep into grilling season, which also means lots of invites to BBQs, grill-outs, and tailgates. This can be some of the best eatin’ around, but there’s more to a BBQ than just the goodies on the grill. A great meal is rounded out with delicious sides. And nothing goes better with some BBQ sauce-slathered tempeh and baked beans than cornbread pudding.

This variety is loaded with cornmeal and whole corn kernels, and walnuts! Yep, walnuts lend a wonderful texture to this side dish. This recipe also happens to be vegan, gluten-free, high in protein, low in sugar and packed with fiber and healthy fats. Kind of perfect, if you ask me. Oh, and because they’re baked in individual servings, they’re done in 20 minutes, which means less time for that hot oven to be on! Also, leftovers make a delicious breakfast!

If you haven’t noticed, I’m really into adding walnuts to a variety of dishes. They impart a great flavor and are so nutritionally dense that they’re hard to pass up. Make sure you get your daily recommended amount of Omega-3 fatty acids and enjoy a quarter cup of walnuts

Walnut Applesauce Cornbread Pudding

Serves 4

• 1/2 C cornmeal
• 1/2 C ground oat flour
• 1/3 tbsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tbsp organic cane sugar
• 1/2 C frozen corn kernels
• 1/2 C unsweetened, natural applesauce
• 1/2 C nondairy milk mixed with 1/2 tbsp lemon juice
• 1 C walnut halves, chopped

Preheat oven to 350 degrees. Grease four ramekins and place on a small baking sheet.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Mix in the corn, applesauce, and curdled milk. Finally, fold in the chopped walnuts.

Divide batter evenly into prepared ramekins. Bake at 350 for 20 minutes. Remove and let sit 5 minutes before serving.

Leftovers? Let them cool completely before covering with foil and storing in the fridge, up to 3 days.

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