3/4cup(150 g) plain/unsweetened vegan yogurt or vegan sour cream
fresh, snipped chives, for serving
Instructions
Butter or oil a 9 x 9 square or 2.5 quart rectangular baking dish and preheat your oven to 350F.
Heat the butter in a skillet or frying pan over medium low heat. Add 1 1/2 cups of the corn and 3/4 cup of the non-dairy milk. Heat through, then use an immersion blender to blend the mixture partially. It should have some texture but few visible, whole corn kernels.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. Make a well in the center of the dry ingredients.
Stir the remaining 1/2 cup non-dairy milk and the vegan yogurt or sour cream. Pour it into the dry ingredients, followed by the warm pureed corn mixture and the remaining 1/2 cup of whole corn kernels. Fold everything together until the batter is evenly incorporated and no streaks of flour are visible (little lumps are fine).
Transfer the batter to the baking dish. Bake for 35-40 minutes, or until the top is just set and the edges are just browning. Serve warm.