Vegan Southwest Corn Pudding

As we sit here watching the Steeler game, I thought this would be a good opportunity for me to post some updates. I hope my family will love this recipe... especially in sweet corn season. Frozen corn works just as well though, so it can be made all year long.

Ingredients:
2 T. corn oil
4 cups fresh or frozen corn
1 red bell pepper (seeded and finely chopped)
2 jalepeno peppers (seeded finely chopped)
1 cup coconut milk (not coconut water) [Note: If you're not concerned with keeping this dish vegan, you can certainly use cow milk]
1/4 cup cornstarch
1/2 cup corn meal
2 T pure maple syrup
1 cup finely chopped scallions
1/4 cup finely chopped fresh cilantro
1 tsp. cayenne pepper
salt to taste

1. Preheat oven to 350 degrees
   
2. Lightly grease an 8 inch square baking dish
   
3. Saute corn and all peppers in a large skillet for 10-12 minutes until corn is lightly browned
   
4. Meanwhile, stir together cornstarch and coconut milk until cornstarch is mostly dissolved
   
5. When corn & pepper mixture is done, transfer 2 cups of the mixture to a blender or food processor. Add coconut milk/cornstarch mixture and "pulse" until it is mostly pureed but not completely smooth
   
6. Transfer to large mixing bowl & mix with remaining corn/peppers, corn meal, maple syrup, scallions, cilantro, salt, and cayenne
   
7. Pour into baking dish and bake 40 minutes
   
8. Let cool for about 10 minutes before serving
   

[Note: Be careful not to overbake... I usually only need to bake for 30 minutes. Too much time in the oven makes it dry and yucky!]

Thanks to Stacey Abbott for this recipe.