Corn Pudding (Dairy free & Gluten free)
Makes 6 servings.
3 cups fresh corn kernels (canned or frozen works too)
2 cups canned full-fat coconut milk
6 tablespoons yellow cornmeal
½ cup cassava flour
2 ½ teaspoons baking powder
1 teaspoon salt
3 large eggs
¼ cup honey
1 teaspoon fresh thyme – finely chopped
Preheat oven to 350°F.
Grease a 9”x9” glass baking dish. Set aside.
In a large bowl, mix together the cornmeal, flour, baking powder and salt. Beat in the eggs and add the coconut milk, honey and corn. Stir in the thyme at the end.
Pour into the prepared pan and smooth out the top.
Bake for 30 minutes, or until golden and the middle is set.