16 servings

Hands on: 10 minutes Total time: 1 hour

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Chef Jason Hill serves cubes of this baked corn puree instead of corn bread in his Southern-style restaurant, Wisteria. The origin is Mexican, he says, "but it could be a Southern dish, easily."

1 cup rice flour

4 teaspoons baking powder

1/2 cup granulated sugar

2 teaspoons sea salt

2 pounds fresh or frozen corn kernels (thawed if frozen), divided

1/3 cup buttermilk

11 tablespoons butter, melted

2 eggs, beaten

1 cup shredded Asiago cheese

Preheat oven to 325 degrees. In a large bowl, combine the rice flour, baking powder, sugar and salt. Set aside. Place all but 1 rounded cup of corn kernels in a blender or food processor with buttermilk; puree until smooth. Stir pureed corn mixture into flour mixture. Add melted butter and eggs; stir until blended. Stir in Asiago and reserved corn kernels.

Spoon batter into a buttered 9-by-13-inch baking dish. Bake until lightly browned on top, 35 to 45 minutes. Cool slightly; cut into squares before serving.

Per serving: 216 calories (percent of calories from fat, 44), 5 grams protein, 27 grams carbohydrates, 2 grams fiber, 11 grams fat (6 grams saturated), 51 milligrams cholesterol, 538 milligrams sodium.