CORN ‘AREPA’ PUDDING WITH CHARRED TOMATO SALSA

The dish we loved the most at Ace Mercado was their gluten-free baked corn arepas — unlike any arepas we’ve had before. My version also isn’t like arepas but just as delicious. 3 tbsp butter 1 cup cornmeal 2 tbsp sugar 1 tsp baking soda 1 tsp kosher salt 1/2 tsp ground cumin, optional 4 oz cream cheese 3 eggs 1 1/2 cups buttermilk 2 cups corn 1 1/2 cups grated smoked cheddar cheese (or smoked mozzarella), divided

charred tomato salsa:

3 plum tomatoes 1/2 jalapeno chile 2 green onions 2 tbsp coarsely chopped cilantro 2 tsp lime juice

1. Place butter in a 9-inch baking dish or cast iron skillet. Place in a 350F oven for 5 minutes or until butter melts.

2. Whisk cornmeal with sugar, baking soda, salt and cumin.

3. Place cream cheese and eggs in a food processor and combine well. Add buttermilk and blend. Add corn and process on/off 10 times. Process in dry ingredients and add half (¾ cup) grated cheese. Stir in melted butter. Pour batter back into pan. Bake 25 to 35 minutes until top is firm and browned.

4. Place tomatoes and jalapenos in a hot cast iron skillet. Cook until blistered. Chop together and add back to pan. Cook until thick. Stir in green onions and cilantro. Season with salt, pepper and lime juice. Spread on top of hot pudding and sprinkle with remaining ¾ cup grated cheese.

makes 8 servings