Preheat the oven to 350 degrees and grease your desired dish (Note: I used a 12′ tart pan)

In a medium pot heat oil and sauté onions and garlic for 2 minutes until tender. Add remaining vegetables and cook for another 3 minutes. Include salt and black pepper to your liking.

Add the cream style corn and allow it to break down for 3 minutes. Next place the whole kernel corn and coconut milk. Include the cornmeal a little at a time by continuously whisking. (Note : Be sure the mixture is bubbling or boiling before adding the cornmeal. This helps the cornmeal to break down and create less lumps)

Continue whisking the mixture until a “dough like” texture has formed. The mixture will start to move away from the sides of the pan. ( Note : Make sure the mixture is thick and firm to touch or it will not set in the oven. If the mixture is still a bit wet simply add some more cornmeal until you have reached the desired texture.)

Place the mixture into a greased dish and bake at 350 degrees for 30 minutes. (Note: Touch the pie to make sure its firm before removing from the oven.)

Serve hot and enjoy!