Corn and Capsicum Pudding

Corn and Capsicum Pudding


  • 1 cup corn kernels
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp ground cumin
  • 1 tsp cayenne
  • 2-3 big tbsp honey
  • 1-1/2 cup suji/semolina
  • 1-1/2 cup dahi
  • 2 large eggs
  • 9 tbsp olive oil
  • 4 red onion
  • 1/2 cup cilantro chopped
  • 1 green chili

    For the topping:

  • 100g processed cheese
  • 1 capsicum cut into thin rounds
  • 1/2 red onion cut into slices


  • Heat the oven to 375 degree farhenheit.
  • Put a large 25cm/10 inch oven proof cast iron pan over high heat.
  • Once hot, add the corn and dry-fry for 4-5 minutes, stirring from time to time, until slightly blackened. Remove from the pan and set aside to cool.
  • Sift the flour, baking powder, baking soda, cumin and cayenne into a large bowl. Add the sugar along with 1 1/2 tsp of salt and good grind of pepper. Stir and set aside.
  • Put the suji,dahi, eggs and 1/2 cup of oil into a separate bowl and whisk lightly.
  • Add to the dry ingrdients, then fold in the red onions, cilantro, green chili and toasted corn until just combined.
  • Use the remaining 1 tbsp of oil to lightly grease the base and sides of the pan used to toast the corn then pour in the cornbread mixture and scatter all the topping ingredients over it.
  • Bake for 40-45 minutes, until a skewer comes out clean, serve the cornbread hot, straight from the oven or let cool for 30 minutes and serve warm or at room temperature the same day.
  • If serving the next day, warm it through in the oven just before you need it.