I made this with only one jalapeno and it still had a nice kick. I also used a cast iron skillet for both sauteing and baking which worked really well. This does not have the same creamy texture as corn puddings made with milk and eggs, but it is still quite delicious.
Preheat the oven to 350F and lightly grease an 8"-square baking or casserole dish, or a cast iron pan. To cut down on dishes, you can saute the corn in a cast-iron pan and later use it to bake the batter.
Saute the corn, bell pepper, and jalapenos in a large skillet for 10-12 minutes, stirring occasionally; the corn should be very lightly browned. Meanwhile, stir together the cornstarch and coconut milk until the cornstarch has mostly dissolved.
When the corn and peppers are ready, transfer 2 cups of them to a blender or food processor. Add the coconut milk and cornstartch mixture and pulse about twenty times, until the mixture is mostly pureed but not completely smooth.
Transfer to a large mixing bowl and mix with the remaining corn, cornmeal, maple syrup, scallions, cilantro, salt, and cayenne.
Pour the batter into a baking dish (or cast-iron pan) and bake for 40 minutes. Let cool for about 10 minutes before serving.
When I made this I only used 1 jalapeno and it still had a nice kick to it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 6 | ||
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Calories: 514 | ||
Calories from Fat: 337 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.4g | 50 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 17.1g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.9mg | 1 % | |
Potassium 472.3mg | 12 % | |
Total Carbohydrate 45.4g | 13 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 41.3g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 514
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