Southwestern Corn Pudding

  • 2 tablespoons corn oil
  • 4 cups fresh corn (although I generally use frozen)
  • 1 red bell pepper, seeded and chopped finely
  • 2 jalapeños, chopped finely
  • 1 cup coconut milk
  • 1/4 cup cornstarch
  • 1/2 cup cornmeal
  • 2 tablespoons pure maple syrup
  • 1 cup finely chopped scallions
  • 1/4 cup finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne

Preheat the oven to 350 degrees fahrenheit and lightly grease an 8-inch square baking or casserole dish. A cast-iron pan would work here, too (in fact, to cut down on dishes, you can sauté the corn in a cast-iron pan and later use it to bake the batter).

Sauté the corn, bell pepper, and jalapeños in a large skillet for 10 to 12 minutes, stirring occasionally; the corn should be very lightly browned. Meanwhile, stir together the cornstarch and coconut milk until the cornstarch has mostly dissolved.

When the corn and peppers are ready, transfer 2 cups of them to a blender or food processor. Add the coconut milk and cornstarch mixture, and pulse about twenty times, until the mixture is mostly pureed but not completely smooth.

Transfer to a large mixing bowl and mix with the remaining corn, cornmeal, maple syrup, scallions, cilantro, salt, and cayenne.

Pour the batter into a baking dish (or your cast-iron pan) and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.