Ever since we had Vcon Po'boys, Scott's been asking me to make another batch of the Vcon Chile Cornmeal-Crusted Tofu (baked). I was worried a plate of tofu might be a little too boring, so I checked Vcon for side dish ideas. Southwestern Corn Pudding was recommended in the blurb about the tofu, and since I happened to have all of the ingredients on hand, I made it.The Southwestern Corn Pudding is O.U.T.S.T.A.N.D.I.N.G. If fact, I'm tempted to say its the BEST recipe in Vcon and that's huge because I'm obsessed with Snobby Joes. For the pudding, I subbed in lite coconut milk, frozen corn, a small onion instead of the shallots and sauteed my veggies in water instead of oil. I also didn't cut up my bell pepper or jalapenos as small as suggested because Scott & I prefer "chunkier" food and my time was limited. However, the next time I make this (and there most certainly will be one), I will definitely take the time to finely chop everything. I have a funny feeling it would be a whole different and wonderful eating experience that way.