Ginger-Cilantro Corn Pudding
The nontraditional flavors of this side dish pair it perfectly with lighter holiday feasts, and it’s suitable for vegetarians and guests who don’t eat dairy products. Baking time will depend on the depth of your baking dish, but a taller dish, such as a soufflé dish, gives the pudding a fluffy texture. You can make it a day ahead, refrigerate, and reheat to serve.
- 1 tablespoon olive oil
- ½ cup chopped red onion
- 2 cups corn kernels, thawed and drained if frozen
- 1½ tablespoons fresh ginger, grated
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- Dash of cayenne
- Dash of mace or nutmeg
- 1 can (14-ounce) unsweetened coconut milk
- 2 eggs
- 2 tablespoons cornmeal
- Cilantro leaves for garnish
Preheat the oven to 350 degrees. Coat a 6-quart casserole or soufflé dish with nonstick cooking spray and set aside.
Put the olive oil in a small sauté pan over medium heat and sauté the red onion until soft but not brown.
In a large bowl, combine the corn, ginger, cilantro, salt, pepper, cayenne and mace or nutmeg. Stir in the cooled onions.
In a medium bowl, whisk together the coconut milk and eggs. Add to the corn mixture and stir well, then stir in the cornmeal. Pour into prepared dish.
Bake for about 1½ hours or until lightly browned and cooked through. Test by inserting a thin, sharp knife in the center; it should come out clean. The time will depend on the depth of your baking dish. Let cool until set before garnishing with cilantro leaves and serving.