Southwest Corn Pudding

Ingredients
2 tablespoons corn oil
4 cups fresh corn (about 6 ears)
1 red bell pepper, seeded and chopped finely
2 jalapeņos, 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

Directions
Preheat the oven to 350F and lightly grease an 8-inch square
baking or casserole dish. A cast-iron pan would work here too
(in fact, 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 jalapeos 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 (or your cast-iron pan) and
bake for 40 minutes.

Let cool for about 10 minutes before slicing and serving.