This healthy Corn Casserole recipe is delicious all year long, as a meatless main or comforting side! Fire-roasted Poblano chile peppers and sweet corn are the winning combination in this easy comfort food casserole!
Preheat the oven to 375 F / 190C degrees.
In a large mixing bowl, beat the eggs until smooth. Whisk in the honey and coconut oil until the honey is more or less dissolved. Stir in the almond milk, followed by the cornmeal, cornstarch, salt, corn kernels, chopped chiles and scallions. Whisk until just combined.
Lightly grease an 8 x 8 casserole/baking dish or a skillet and pour in the corn mixture. Bake in the oven until the casserole is set, about 35 minutes or until the mixture in the middle is firm when shaken a little. If you want the top to be browned, transfer the dish to the broiler for 1 minute (keeping an eye on it!)
Allow the pudding to rest in the pan for 5-8 minutes, then serve.
Healthy Poblano Chile & Corn Casserole https://www.notenoughcinnamon.com/healthy-poblano-chile-and-corn-casserole-recipe/