Southwestern Corn Pudding

Recipe courtesy of Bethany, CSA Manager

Makes a 9 x 13-inch pan. To make an 8-inch square pan instead, feel free to cut the recipe in half!

8 cups fresh corn (about 12 ears), cut off the cob - this quantity does not need to be exact - feel free to use slightly more or less
1 red bell pepper, seeded and chopped finely
2 cups coconut milk
1/2 cup cornstarch
1 cup cornmeal
2 tablespoons pure maple syrup
1 cup finely chopped scallions
1/4 - 1/2 cup finely chopped cilantro
1-2 teaspoons salt
1 tsp. (or to taste) chipotle chili powder
Cayenne, if desired

Instructions

Preheat the oven to 350°F and lightly grease an 9 x 13-inch square baking or casserole dish.

Stir together the cornstarch and coconut milk until the cornstarch has mostly dissolved.

Transfer 3 cups of corn 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, red bell pepper, cornmeal, maple syrup, scallions, cilantro, salt, chipotle powder, and cayenne.

Pour the batter into your baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.