Coconut-y Creamed Corn

By now, if you've looked at any of my other recipes, you're probably wondering what my obsession is with coconuts.  Well, I explain my obsession in more detail here, but for now, just know that I use coconut milk regularly and for good reason.  It's rich, creamy, and full of healthy fats and it makes this creamed corn concoction SO TASTY!!


Ingredients:

• 1/2 onion or 1 small onion, diced (I use a sweet yellow onion)
• 1 T coconut oil (or 1 T butter/butter substitute)
• 2 pinches sea salt
• 3 C frozen organic (non-GMO) corn
• 1 t rosemary
• 1 T palm sugar (or your sweetener of choice)
• 1/4 t turmeric
• 2 T Pamela's gluten-free cornbread (straight out of the bag, not prepared)
• 1 C canned coconut milk, or So Delicious coconut milk, or, for Thanksgiving I used So Delicious French Vanilla Coconut Creamer and holy cow it was GOOD, if you like it a little sweeter.  Their original So Delicious Coconut Creamer would also be great.
• Pepper to Taste
• 1/4 t garlic powder (NOT garlic salt)

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.  (I learned the term sweat on some other blog.  I think it sounds a little gross.  But maybe it's conventional cooking terminology, so I thought I'd use it here.)

Add the corn and cook over medium high until the corn is fully cooked. Add the rosemary and garlic. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the Pamela's cornbread mix onto the corn, using a whisk to combine well. Add the coconut milk or creamer and cook until thick, about 2-5 min. Season with freshly ground black pepper.