I made this along with the Chili Cornmeal Crusted Tofu and it is so good. Is it sort of slightly mushy cornbread, but much, much better than that description makes it sounds. It is super flavorful and pretty easy to make. I only had a couple ears of corn so I did half fresh and half frozen and it worked well. You could probably use all frozen if you want, but don't use canned. Ever.
Southwestern Corn Pudding
2 tablespoons corn oil
4 cups fresh corn (about 6 ears)
1 red bell pepper, seeded and diced
2 jalapeños, chopped finely
1 cup coconut milk
1/4 cup cornstarch
1/2 cup cornmeal
2 tablespoons pure maple syrup
1 cup finely chopped scallions
1/4 cup finely chopped cilantro
1 teaspoon salt
1/4 teaspoon cayenne
Preheat the oven to 350°F and lightly grease an 8-inch square baking dish. Saute the corn, bell pepper, and jalapeños 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 the peppers are ready, transfer 2 cups of them 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, cornmeal, maple syrup, scallions, cilantro, salt, and cayenne. Pour the batter into a baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.