Corn Pudding

about 4 cups corn (frozen is OK)
1/2 onion (about 1/2 to 1 cup chopped)
1 jalapeno pepper, minced
1 can coconut milk
1/4 cup cornstarch
1/2 cup cornmeal or flour
2 tablespoons pure maple syrup
1/4 cup finely chopped cilantro
1 teaspoon salt

Preheat oven to 350 degrees. Lightly oil an 8-inch baking dish or casserole. In a hot, nonstick skillet, sautee the corn until just starting to brown. Add onion and jalapeno and continue to fry just until soft. In a small bowl, mix together the coconut milk and the cornstarch. Transfer half of the corn mixture to a blender; add the coconut milk and cornstarch. Add the remaining ingredients to the blender and pulse about 20 times or so to incorporate. Mix with the remaining corn mix and pour into prepared baking dish. Bake 30 to 40 minutes at 350 degrees until firm and lightly browned. Let rest a few minutes before serving.