Southwest Corn Pudding

I whipped up 3 casseroles for the potluck on Saturday. I made the kinds of food I get cranky about if there isn't enough at a singing - corn pudding and mac&cheese. The cheesy dishes were good enough for carb loading and featured green veggies from the farmer's market, but were ultimately forgettable. This one was delicious and highly complimented. Just as easy and tasty as a traditional corn pudding. (And the corn and coconut milk were both on sale!) Here's the recipe, with my twists as usual.

Southwest Corn Pudding a la Veganomicon

2 tablespoons safflower oil
4 cups fresh or frozen corn
1 red bell pepper, chopped
3/4 teaspoon red pepper flakes (or, as originally called for, 2 jalapeños, finely diced)
1 cup coconut milk
1/4 cup cornstarch
1/2 cup cornmeal
2 tablespoons maple syrup or agave nectar
1 cup scallions or chives, chopped
1/4 cup cilantro, chopped
1 teaspoon salt
1/4 teaspoon cayenne


Grease an 8x8 square or other small casserole dish (I think the one pictured is 2 quart). You could use a cast iron pan, and saute the vegetables in it before baking. Preheat oven to 350.

Saute the corn, bell peppers, scallions (but not chives) and jalapeños (or pepper flakes) in a large skillet for 10-12 minutes or until the corn is lightly browned. Meanwhile, stir the cornstarch into the coconut milk until it is mostly dissolved. When the vegetables are ready, transfer half into a blender or food processor. Add the coconut milk and cornstarch mixture and pulse until mostly pureed but not completely smooth.

Transfer to a large mixing bowl and combine with the remaining cooked vegetables, cornmeal, maple syrup, chives (if using), cilantro, salt, and cayenne. Pour the batter into your baking dish or cast iron pan and bake for about 40 minutes. Let cool for about 10 minutes before slicing and serving.