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Southwestern Corn Pudding
Veganomicon by Isa Chandra Moskowitz
Hilary brought this delicious dish to the January, 2017 potluck in Portland.
30 ml 2 tablespoons corn oil
950 ml4 cups fresh corn (about 6 ears)
1 red bell pepper, seeded and chopped finely
2 jalapeños, chopped finely
240 ml1 cup coconut milk
59 ml1/4 cup cornstarch
120 ml1/2 cup cornmeal
30 ml2 tablespoons pure maple syrup
240 ml1 cup finely chopped scallions
59 ml1/4 cup finely chopped cilantro
5 ml1 teaspoon salt
1 ml1/4 teaspoon cayenne
Time: 1 Hour 20 Minutes
Preheat the oven to 350°F 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 saute the corn in a cast iron pan and later use it to bake the batter).
Saute the corn, bell pepper, and jalapeños 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 the 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, 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.