Southwestern Corn Pudding
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 teaspoon salt
- 1/4 cup cornstarch
- 1/4 teaspoon cayenne
- 1 cup coconut milk
- 2 tablespoons corn oil
- 4 cups fresh corn kernels
- 1 red bell pepper seeded and chopped finely
- 2 jalapenos chopped finely
- 2 tablespoons pure maple syrup
- 1 cup scallions finely chopped
- 1/4 cup fresh cilantro finely chopped
- Carbohydrate 45.3866741666666 g
- Cholesterol 0 mg
- Fat 37.4255008333333 g
- Fiber 4.07646667432785 g
- Protein 4.6253525 g
- Saturated Fat 9.58715333333333 g
- Serving Size 1 1 Serving (231g)
- Sodium 25.9275 mg
- Sugar 41.3102074923388 g
- Trans Fat 1.85582916666667 g
- Calories 514 calories
Preheat the oven to 350F and lightly grease an 8"-square baking or casserole dish, or a cast iron pan. To cut down on dishes, you can saute the corn in a cast-iron pan and later use it to bake the batter. Saute the corn, bell pepper, and jalapenos in a large skillet for 10-12 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 cornstartch 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 cast-iron pan) and bake for 40 minutes. Let cool for about 10 minutes before serving.
