Ethiopian Gluten-Free Tejocca (Corn Pudding) Recipe: A Mouthwatering Cultural Experience

Allergens

Gluten (none) - Dairy (optional, as some may use butter instead of a dairy-free alternative)

Ingredients

• 2 cups gluten
• free cornmeal
• 4 cups almond milk (or any other non
• dairy milk)
• 1 cup sugar
• 1/2 cup honey
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9x9 inch baking dish and set aside.
2. In a large bowl, whisk together the cornmeal, almond milk, sugar, honey, salt, melted butter, vanilla extract, cinnamon, and nutmeg until smooth.
3. Pour the mixture into the prepared baking dish and bake for 45 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
4. Remove from oven and let cool slightly before slicing into squares. Serve warm and enjoy!

Chef’s Insight

The unique combination of cornmeal and non-dairy milk creates a rich, velvety texture that complements the sweetness of the honey and sugar.

Notes

Feel free to experiment with different spices and add-ins, such as cardamom or raisins, to create your own unique flavor combination.