I loved making baby food purees for Little Pea. Even before she was born, I was hoarding baby cookbooks and all kinds of baby food gadgets and doodads (doodads! I sound like a grandma!). I used purees as a way to introduce not only fruits and vegetables, but herbs, spices, and other flavors too.
This Coconut Creamed Corn is one of my favorite baby food recipes because it works for every stage—it can be pureed for babies without teeth, it can be made into a chunky mash (pictured here) for older babies, and it can be made without pureeing at all for everyone else. There’s a minimal amount of ingredients in this recipe, but there’s still a lot of depth to it because the corn is caramelized in the skillet before simmering in the coconut milk—this makes the resulting dish a little darker than traditional, pale creamed corn you get out of the can, but the flavor is much more satisfying.