This comforting Southern favorite tastes like a cross between cornbread and creamed corn, and is a delicious, sweet side dish for a hearty meal.
Preheat the oven to 375°F. Oil a 9-inch by 13-inch baking dish. In a large bowl, whisk together the sugar, garbanzo bean flour, cornmeal, baking powder, and salt. Add the almond milk and vegan butter, and whisk again to incorporate. Stir in the corn, and pour the mixture into the prepared baking dish.
Bake, uncovered, for 25 to 30 minutes, until golden brown and bubbling around the edges. Allow to cool for 5 minutes, then sprinkle with optional chives and serve.
