Like the comfort of mashed potatoes with corn instead.
Southwestern Corn Pudding has been a fairy easy side dish I’ve relied on many times–particularly during those weeks where you seem to rely exclusively on Mexican food. Quesadilla one night, black beans and rice the next. The casserole screams leftovers. Since I was already familiar with it, I choose it as a quick and easy dish to serve with Friday’s devotional Baja Tempeh Tacos. By popular demand, I’m going to post the original Veganomicon recipe.
2 tbsp. corn oil (or grapeseed!)
4 cups corn (6 ears)
1 red pepper, chopped
2 jalapenos, chopped (I use only one)
1 cup coconut milk (I use a little more)
1/4 cup cornstarch
1/2 cup cornmeal, NOT flour
2 tbsp. purpe maple syrup
1 cup scallions, chopped
1/4 cup fresh cilantro, chopped (optional if some of your friends think cilantro has a soap taste)
1 tsp. salt
1/4 tsp. cayenne
Preheat the oven to 350 degrees, and grease an 8 by 8 inch baking dish. However, to cut on dishes, I just used my oven-safe pan.
Saute the corn and peppers in the oil until lightly browned, about 10 minutes; while you do this, mix the coconut and starch so it can dissolve.
When corn and peppers are done, transfer 2 cups to a blender/food processor with the coconut milk mixture. Pulse about 18-20 times, until it is pureed but not liquid. Mix all other ingredients either into your pan or another bowl to transfer into your chosen baking dish. Bake for 40 minutes. Enjoy the perfect side dish to any of your Mexican-themed meals. No one will have any idea it’s vegan, I promise.