Southwestern Corn Pudding

2 T corn oil
4 C fresh corn (about 6 ears)
1 - red bell pepper, seeded and chopped finely
2 - jalapeño, chopped finely
1 C coconut milk
1/4 C cornstarch
1/2 C cornmeal
2 T maple syrup
1 C scallions, finely chopped
1/4 C fresh cilantro, finely chopped
1 t salt
1/4 t cayenne

Preheat the oven to 350°F and lightly grease an 8x8 inch baking or casserole dish.

Saute the corn, bell pepper, and jalapeños in a large skillet for 10-12 minutes, stirring occasionally, until the corn is very lightly browned.

In a separate bowl, whisk the cornstarch and coconut milk together.

Transfer 2 cups of the sauteed corn mixture to a blender or food processor. Add the coconut milk, mixture and pulse until mostly pureed but not completely smooth.

Transfer to a large mixing bowl and mix with the remaining corn mixture, cornmeal, maple syrup, scallions, cilantro, salt, and cayenne.

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

From Veganomicon