2 large tomatoes, chopped
1/3 cup minced shallots
2 Tb chopped cilantro or parsley
2 garlic cloves, minced
1 to 2 jalapeño peppers, to taste, seeded and minced or 1/8 tsp cayenne
1 1/4 tsp salt
1/2 cup yellow cornmeal
1 Tb sugar
1 1/2 tsp baking powder
1 tsp dry mustard
1/4 tsp cayenne
Pinch of dried oregano
2 Tb butter, cut into thin slices
2 cups milk
1 1/2 cups fresh or frozen corn kernels
1/2 cup shredded Cheddar or Monterey Jack cheese
Preheat the oven to 350. In a small bowl, mix the tomatoes with 1 1/2 Tb shallots, 1 Tb cilantro, half the garlic, the jalapenos, and a pinch of the salt. Set the fresh salsa aside at room temperature.
In a large bowl, combine the cornmeal, remaining shallots and garlic, sugar, baking powder, remaining salt, mustard, cayenne, and oregano.
In a large glass measure or other microwave-safe bowl, microwave the butter on high until mostly melted, about 1 minute. Add the milk and heat until the milk is hot and the butter completely melted, about 2 minutes. Gradually pour into the cornmeal mixture, whisking to remove lumps. Stir in the corn, eggs, and remaining 1 Tb of cilantro.
Pour the pudding base into a lightly buttered 8-inch square baking dish or oval gratin. Bake 30 min. Sprinkle the Cheddar cheese evenly over the pudding. Increase the oven temperature to 375 and bake about 15 minutes longer, until the pudding is set and the cheese is lightly browned on top. Serve hot with the salsa.
Source: One-Pot Vegetarian Dishes