Here’s a great holiday hangover recipe: creamed corn, vegan style, brought to you by That Snarky Vegan Girl! Join the #LunchBreakLIVE party!

Creamy Corn Casserole

1 cup almond milk

1/2 cup cornmeal (either buy fine or zap it in a blender to make it fine)

1/2 cup vegetable broth

2 tablespoons vegan butter (we used Earth Balance)

2 and a half cups of corn (we used frozen but you can use canned or fresh)

Sweeten to taste with organic sugar or agave (about 4 tablespoons or more to taste)

1/4 tablespoon of salt

Whisk as you mix the cornmeal, vegetable broth, almond milk and salt in a pot at medium heat until mixture thickens. Then add vegan butter, corn, sugar and continue to stir until mixture reaches the desired thickness.  Serve and enjoy! So simple, easy and delicious!