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

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.

South Western Corn Pudding

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9 Responses to South Western Corn Pudding

  1. Justine says:

    I’m glad I’m not the only one who’s always running out of time to make dinner.
    But I still have my little mental image of you as domestic goddess, multi-tasking all day and still making a timely and fabulous dinner at a leisurely pace….bahahahahahaha!

  2. Yup Yup Gonna try this one Tomorrow!
    I love my Cast Iron fry pan. It has personality with all it’s heaviness and such.
    Skillet action is good Fall festivities.
    Thanks AGAIN for incentive to kitchening!

  3. Mickey says:

    We Love Love Love this one!
    It is better than you said!

    Now for that gnocchi …
    The squash is cooked and cool…
    Yay for great food!
    from Vancouver Island

  4. Annie says:

    Thanks for letting me know, Mickey! I’m so glad to hear it!

  5. Mickey says:

    Dare I bore you with the detail that this is still a recipe I crave since the first few times we made it!
    soooo chilly today and I am going down the hill to fetch groceries I think it is the prefect day to make it!
    Fresh local sweet tender corn corn corn . . . oh yes yes YES ! ! :D
    Thank you once again Annie.
    M & E

  6. Annie says:

    Not boring at all, Mickey! Ha. I make this meal often too. We have yet to see fresh corn up here… oh, I can’t wait! Enjoy!

  7. Mickey & Eli says:

    We still Love this one. I have corn just a’waitin’ for a good shuckin’ in the kitchen.
    Thanks Annie (again)
    from Rainy Qualicum Beach

  8. Annie says:

    Love ya, Mickey!

  9. Mickey S says:

    Well, Annie-Bannie-Bo-Bannie! :)
    I will make this once again to impress some friends . .. again!
    How ARE you anyway?
    Life is quiet and simple and good. I will go snoop you blog a wee bit now before shutting down into story time with my main sqeeeeze!
    Thanks Annie.

    Mickey Smeele I just noticed the time stamp on the last time I said hi and upon recall it was also the last time I made cron pudding! One year nearly to the day Annie! How’s that for a natural rhythm?!
    Oh how fun!

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