Summer Corn Pudding
The ingredients: eggs, corn, butter, milk, cheddar cheese, honey, scallions, basil, cayenne and flour.
Scallions succumb to the knife.
Stripping corn -- the adventurous way.
Melting the butter in the pan to sauté the corn and scallions.
The smell in the kitchen was intoxicating at this point.
Now, for the custard...
What's going on with that honey bear?
Our egg yolks were a lovely rich yellow.
We added the still-hot corn to the custard gradually so we didn't scramble the eggs.
We may have added just a little extra cheese -- whoops!
And more cheese on top.
Lovely!
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Author Notes: I have been making some version of this recipe for years, originally using canned creamed corn. Once I switched to fresh corn, I found the crunch that was needed for this creamy side dish. Pairing the corn with fresh basil from the garden is a classic summer combo.
TIP: Allow the pudding to rest for 15 minutes after baking before serving.
TIP: This recipe can easily be doubled. Bake in a 9X11 dish for 50 minutes. - Lizthechef - Lizthechef
Food52 Review: Corn pudding is a true summer staple -- everyone has a favorite way of making it, and it can range from ultra-rich and creamy to something more sprightly. Lizthechef's light, airy pudding falls within the latter camp. Made with milk instead of cream, it calls for only the barest hint of flour to thicken the custard, resulting in a tender, eggy base. The corn kernels are lightly sautéed in butter with plenty of scallions before they're folded into the pudding, which is flecked with fresh basil, cayenne and grated cheddar. The pudding has a hint of sweetness, both from the corn and a spoonful of honey, a detail we love. It's a great balance of flavors and textures -- perfect for any time of day. - A&M - A&M
Serves 4
- 2 tablespoons unsalted butter
- 2 cups fresh corn kernels (about 3 ears)
- 4 scallions, chopped, white and light green portions
- 3 large eggs
- 1 tablespoon honey
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 pinch cayenne pepper
- 1/3 cup coarsely grated sharp cheddar cheese, plus 2 tablespoons
- kosher salt and ground black pepper
- 4 large, fresh basil leaves
- Preheat oven to 350 degrees.
- Using a large skillet, melt the butter over medium-high heat. Add the corn and scallions and sauté for 3 minutes. Remove skillet from heat.
- In a large bowl, beat the eggs slightly. Add the honey, flour, milk and cayenne. Whisk to combine well.
- Add the corn-scallion mixture to the bowl, as well as the 1/3 cup of grated cheddar. Mix thoroughly.
- Roll the basil leaves into a little cigar. Slice thinly and add to the pudding. Stir.
- Pour the pudding into a square, greased baking dish. Sprinkle top with the 2 tablespoons of reserved cheddar.
- Bake for 40 minutes. Allow pudding to rest 15 minutes before serving.
- Your Best Corn off the Cob Contest Finalist!
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10 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
LTC, must tell you again that we LOVE this dish! I can't tell you how many times I've made it. Most recently, I used feta instead of cheddar because I had quite a bit on hand. And I didn't have any basil, so I used fresh Italian oregano, which is sort of a cross between marjoram and Greek oregano. It was fantastic! Thank you, again, for sharing this excellent recipe! ;o)
10 months ago Lizthechef
Thanks, AntoniaJames, it has become a family favorite here as well. Love your variations!
11 months ago EmilyC
This is SO delicious! Made it for dinner tonight and everyone loved it. Love the fresh basil with the corn, and also thought the texture of the pudding was just right. Will definitely be making this again!
11 months ago Lizthechef
Glad you enjoyed it - thanks for letting me know.
11 months ago NicoleB
I tried this recipe tonight and both me and my boyfriend love it!
11 months ago Lizthechef
Happy to hear, as I dug it out and am on my second batch of it. Even though the corn isn't super here yet in San Diego, almost any fresh corn will do...
11 months ago rederin
This was lovely. I was attracted to this because the picture looks so good, but was hesitant because I thought I might not like the texture. I don't like bread pudding for that reason. I'm so glad I tried this. It was a breeze, and the taste and consistency were wonderful. It was like a fluffy, creamy, crustless quiche, not dense at all. The contrast between the fresh, plump corn and the egg was fantastic, as was the sweet/spicy combo. In place of cayenne, it would be tasty to add some fresh, sauteed jalapeno. I served it with shrimp scampi for dinner, and had it solo for breakfast the next day. This will go into the rotation, for sure.
11 months ago rederin
Sorry for the double post. Impatient clicking....
11 months ago Lizthechef
Thanks for making my day - I made it with salmon last weekend, the first batch of summer corn. All our guests seems to enjoy it and I routinely have a printed recipe to send home with them.
11 months ago rederin
This was lovely. I was attracted to this because the picture looks so good, but was hesitant because I thought I might not like the texture. I don't like bread pudding for that reason. I'm so glad I tried this. It was a breeze, and the taste and consistency were wonderful. It was like a fluffy, creamy, crustless quiche, not dense at all. The contrast between the fresh, plump corn and the egg was fantastic, as was the sweet/spicy combo. In place of cayenne, it would be tasty to add some fresh, sauteed jalapeno. I served it with shrimp scampi for dinner, and had it solo for breakfast the next day. This will go into the rotation, for sure.
about 1 year ago Truly Scrumptious
Thank you for this recipe. It is in the oven right now and smells very good. I read this recipe last night and went to sleep dreaming of having it for breakfast. Improvising with a yellow onion and no cheese seems just fine. I really love my kitchen smelling so inviting. This never fails to make me smile.
over 1 year ago lapadia
Hi Liz, just checking back to let you know I finally made this recipe. Rave review from my husband at dinner and the next morning! We were finally able to harvest our corn...so for us it was a "Fall" Corn Pudding. Will be making it again :)
over 1 year ago Paulthecook
For the Jewish holidays, I replaced the basil with dill and it was fantastic. I made this a few times and really love it.
over 1 year ago Paulthecook
For the Jewish holidays, I replaced the basil with dill and it was fantastic. I made this a few times and really love it.
over 1 year ago Bevi
I just made this and dealt with all sorts of substitutions, but it was delicious: Grilled corn, 2% milk, chives instead of scallions, and I used oregano per AJ's suggestion instead of basil. I wish I had whole milk, but the pudding was still delicious. I could not wait 15 minutes to taste, so I dove right in. Then I went berry picking, and came back for another piece. By then, the oregano and cheese blended with the corn and the custard was completely set. I love that this is a pudding with no water bath. What a wonderful recipe! So user friendly and quick to prepare.
over 1 year ago Lizthechef
I have played with the ingredients too - I'm making it with 2% milk tomorrow nights for guests (I know that works OK) and adding the "AJ touch", marjoram..Chives, huh?
over 1 year ago Bevi
I just finished off the last piece this morning - have had it for breakfast and lunch every day since I made it. The chives are pretty - not really flavorful but I did not have a scallion or shallot in the house. The oregano was a fabulous with the corn and cheese.
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
We served this at our last dinner party, where it was such a hit! It was especially appreciated by one of the young children, who gobbled it right up and asked for more. This has become one of our favorite summer recipes! Our corn is quite sweet, so I don't use honey. Also, I always add a bit of fresh marjoram or Italian oregano, which has a flavor that's sort of between Greek oregano and its cousin, marjoram. Delicious!! ;o)
over 1 year ago Lizthechef
Great idea - will try it with the fresh marjoram from our local market this afternoon. So happy you enjoyed it at your dinner party, AJ!
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
You just want to use a small amount of fresh marjoram, because it tends to be a bit intense, especially during the summer. The bright sunshine and heat concentrate the flavors, as is the case with all of its relatives in the mint family. Marjoram is corn's best friend!! ;o)
over 1 year ago Lizthechef
Kind of like fresh oregano, I guess - thanks for the advice, AJ!
over 1 year ago deanna1001
I made this last night and it was fabulous! Totally fabulous! The best corn pudding ever. Thank you Ltc!
over 1 year ago Lizthechef
So glad you enjoyed it! Thanks for letting me know -
over 1 year ago Ms. T
I made this yesterday, while home visiting my parents in RI. It seemed the perfect "New Englandy" compliment to our grilled scallops and summer squash salad. Delicious! I love how the sweetness of the corn really shines through. And the leftovers were perfect for breakfast. Thanks for sharing your twist on this classic.
over 1 year ago Lizthechef
So happy you and your folks enjoyed this!
over 1 year ago Lizthechef
I made it tonight and baked it in my vintage 1974 Le Creuset oval dish, probably older than many of the food 52 fans ;)
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I love this recipe, congrats on the silver. Corn pudding is one of my favorites.
almost 2 years ago Lizthechef
Thanks, sdebrango - I hadn't realized there was a silver...
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats on runner up, Liz! I made this recipe just a couple of days ago and it was very yummy! All that sweetness from the corn and the honey, I wound up liking it best reheated the next day for breakfast!
almost 2 years ago Lizthechef
So glad you enjoyed it - breakfast, huh?!
almost 2 years ago lapadia
Congrats on the "Silver", Liz, my favorite color! A great recipe, that has, so far, has made many F52ers happy!
almost 2 years ago Lizthechef
Thanks, it's my favorite color too ;)
almost 2 years ago Quinciferous
Thanks for a wonderful recipe. I halved it out of necessity, and tweaked some of the flavors a little -- added more ground chilies and and switched chives for basil out of a constant desire for spicy/oniony things.
But wow, what a perfect corn pudding, and what a beautiful texture! I haven't had corn pudding this delicious since my grandmother was alive. I am really impressed, and this is saved forever.
almost 2 years ago Lizthechef
Is this the point when I confess that I have been making this for a million years? Thank you for the note about your grandmother. My grandmother is part of the reason I am here on this site.
almost 2 years ago lilbigs2001
Is this real?????? I just made this for my little college-self in my crappy apartment, and I feel like I just jumped into a high-end restaurant! And it was SO EASY! Thank you!!!!! Love this dish. :)
almost 2 years ago Lizthechef
You made my day, lb2001...
almost 2 years ago samcdaniel
Love, love, love this recipe! I was worried it might be a little too eggy in texture (not a fan of cooked eggs) but the texture of the corn was the dominant one. Great! I also upped the cayenne because I like things a little spicier.
almost 2 years ago Lizthechef
Thank you so much - I'm amazed and pleased by the enthusiasm for such a simple recipe.