Southwestern Corn Pudding
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.
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.
- Carbohydrate 45.3866741666666 g
- Cholesterol 0 mg
- Fat 37.4255008333333 g
- Fiber 4.07646667432785 g
- Protein 4.6253525 g
- Saturated Fat 9.58715333333333 g
- Serving Size 1 1 Serving (231g)
- Sodium 25.9275 mg
- Sugar 41.3102074923388 g
- Trans Fat 1.85582916666667 g
- Calories 514 calories
Step-by-step
- 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.
Substituting canned corn for fresh kernels introduces excess liquid that prevents the starches from setting properly during baking. Fresh corn supplies natural sugars and structural integrity without the watery brine found in preserved alternatives, making it essential for achieving the correct balance of moisture in a batter thickened with cornstarch rather than traditional eggs. Because this formulation relies on coconut milk and cornstarch to build body instead of a custardy dairy base, managing heat application during the initial stovetop sauté and the final bake dictates the structural outcome.
Judging Doneness Visually
Evaluating this bake requires observing physical changes in the pan rather than relying on an internal temperature probe. The edges will pull slightly away from the sides of an eight-inch cast-iron skillet or casserole dish, and the surface should display a matte finish with light golden browning around the perimeter. Gently shaking the vessel reveals whether the center remains fluid; a properly set pudding will show minimal jiggle while retaining a tender, cohesive crumb throughout. Allowing the dish to rest for ten minutes post-oven lets the starch networks stabilize fully, which prevents the slices from collapsing upon service.Common Pitfalls in Preparation
Rushing the initial ten to twelve minute vegetable sauté leaves excess moisture trapped in the peppers and corn kernels, resulting in a dense and soggy interior. Over-processing the pureed portion in the food processor destroys the textural contrast between whole kernels and smooth batter, whereas pulsing only twenty times preserves distinct pockets of corn throughout the final mixture.
