Southwestern Corn Pudding Recipe

Hey its time for another recipe. This one always gets great reviews and its a combination of recipes I have seen in some Vegan Cookbooks. It is excellent for as a side dish in a Mexican meal or easy to make and bring to a potluck.

Now it isn't too difficult a recipe so don't try any of that shortcut funny business and use frozen corn! And for gosh sakes don't be lookin to cut a few calories by using light coconut milk, get off you butt and run a few extra miles it will be well worth. Arriba!

 Southwestern Corn Pudding

2 Tablespoons corn oil

4 cups fresh corn (about 6 ears)

1 red bell pepper, seeded and finely chopped

2 jalapenos, seeded and finely chopped (less seeds = less spiciness, more seeds = more heat)

1 cup coconut milk     

¼ cup cornstarch

½ cup cornmeal

2 Tablespoons pure maple syrup (leave that Mrs Butterworth's shit on the shelf!)

1 cup finely chopped scallions (or as some can them green onions, why I don't know)

¼ cup finely chopped cilantro

1 teaspoon salt

¼ teaspoon cayenne

Preheat oven to 350 F and lightly grease an 8 inch square baking or casserole dish. Double the recipe if you want a lot and use a 13 x 9 in pan.

Stand the ears of corn up in the pan and cut off the kernels. If you do it in the pan you won't loose any of that precious corn milk. There will be some wayward kernels but a few must be sacrificed for the good of the of us all.

Sauté the corn, bell pepper and jalapenos in a large skillet (in the corn oil) for 10 to 12 minutes, stirring occasionally; the corn should be very lightly browned. 
Meanwhile, stir together the cornstarch and the coconut milk until the cornstarch is mostly dissolved. If you are male you can do this before you saute, we are terrible multi-taskers!

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 20 times (OK I don't really count but some people do!), or 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 batter into a baking dish and bake for 40 minutes. Let cool for 10 minutes before slicing and serving. Viola!!