- 2 extra large eggs
- 1/8 cup agave nectar
- 2 tablespoons melted butter
- 1/2 cup almond milk
- 2 tablespoons organic cornmeal
- 1 tablespoon organic corn starch
- 1/2 teaspoon salt
- 1 cup sweet corn kernels
- 1 cup pureed corn
- 2 scallions, thinly sliced
- 1 can diced chilies
Preheat oven to 375 degrees F.
In a large mixing bowl, beat the eggs until smooth. Whisk in the nectar and butter. Stir in the milk, followed by the cornmeal, cornstarch, salt, corn kernels, pureed corn, chilies and scallions. Whisk until just combined.
Lightly grease an 8 x 8 casserole or baking dish and pour in the corn mixture. Bake in the oven until the pudding is set, about 30 minutes. If you want the top to be browned, transfer the dish to the broiler for 1 minute.
Allow the pudding to rest in the pan for 5 minutes, then serve.