Servings: 10 to 12

2 c. coconut milk from well-stirred can 2 c. coconut milk from well-stirred can
1/4 c. cornstarch ¼ c. cornstarch
1/4 c. coconut oil, room temp ¼ c. coconut oil, room temp
9 cups frozen corn, thawed 9 cups frozen corn, thawed
1 c. cornmeal 1 c. cornmeal
1/4 c. maple syrup ¼ c. maple syrup
2 t. salt 2 t. salt
1/2 t. nutmeg ½ t. nutmeg

Preheat to 350. Grease large casserole dish.
In a blender, mix coconut milk and cornstarch until thoroughly combined. Add the coconut oil and puree. Add 3 cups of corn and pulse until almost pureed. Transfer half to a large mixing bowl. Add the next 3 cups of corn and puree again, leaving some texture. Add that to mixing bowl.
Now stir in the remaining 3 cups of corn (not blended) to the mixing bowl, along with the cornmeal, maple syrup, salt, and nutmeg.
Pour the batter into the dish and bake until golden on top, but moist inside, 40 to 45 minutes. Let cool for 10 minutes before slicing and serving.