South Western Corn Pudding

This recipe comes from Veganomicon Cookbook and is a favourite meal here. I like that it’s not labour intensive to make, especially for those days where I seem to be constantly running out of time! I sauté or roast vegetables to accompany this dish and double it if I want left overs the next day.

South Western Corn Pudding

• 2 tbsp Vegetable Oil
• 4 cups fresh or frozen Corn (about 6 ears)
• 1 Red Pepper, seeded and chopped finely
• 2 Jalapenos, chopped finely
• 1 can Coconut Milk
• 1/4 cup Cornstarch
• 1 cup Cornmeal
• 1/2 cup coarse ground Cornmeal
• 2 tbsp Maple Syrup
• 1 cup Green Onion, chopped finely
• 1/4 cup Cilantro, chopped finely
• 1 tsp Salt
• 1/4 tsp Cayenne

1. Preheat oven to 350F.
2. In a cast iron pan sauté corn, peppers in oil for 10-12 minutes or until the corn is lightly browned.
3. Combine coconut milk and cornstarch and stir until cornstarch is mostly dissolved.
4. Put about half the finished corn mixture into a food processor with the coconut milk and cornstarch and pulse until mostly pureed but not completely smooth.
5. Combine all ingredients together in a large bowl and pour this batter back into the cast iron pan.
6. Bake for 40 minutes and allow to cool 10 minutes before serving.
7. I’ve served this dish with sautéed or roasted vegetables.