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!
Share
- ✉
-
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!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
9 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)
9 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.
almost 2 years ago creamtea
I *thought* I didn't have scallions, (found them the next day--what I get for rushing around the kitchen) and definitely didn't have basil. Used minced onion and Trader Joe's sliced sun-dried tomatoes instead--yummy and the family loved this. Will make again!
almost 2 years ago Lizthechef
A new variation on the theme - love it!
almost 2 years ago My Pantry Shelf
This pudding is delicious. We had it for dinner tonight with grilled pork chops and a cherry tomato salad. I made the pudding with low fat milk and it still turned out great. I will try throwing in some jalepenos and bacon next time. Thanks for the recipe, Liz!
almost 2 years ago Lizthechef
Thanks, MPS - what makes me so pleased about this simple recipe is that it is a springboard to dive into variations.
almost 2 years ago kitchensolo
I just made this and substituted goat cheese for the cheddar, since I didn't have any handy, and grated some fresh parmesan on the top. It was great. Thanks for the recipe!
almost 2 years ago Lizthechef
Oh, I'm crazy about the goat cheese idea and will try it next batch - thanks!
almost 2 years ago Lizthechef
Thanks, everyone! We are just home from a week's vacation, road trip to the Bay Area to see friends and family - no computers during the trip, so Holy Cow!! So thrilled to be a finalist! Thanks to dymnyno, ChezSuzanne and TasteFood for the collective "heads up, Liz" ...
almost 2 years ago monkeymom
Congrats Liz! Looks awesome!
almost 2 years ago Lizthechef
Thanks - I miss you and your recipes, but can imagine how busy you are. I'm sending you a message thru the site, OK?
almost 2 years ago cookinginvictoria
Congratulations, Lizthechef! This looks absolutely delicious. I love the simplicity of the recipe and all of the fresh summer flavors . . . corn, basil and cheese, yum! I can't wait to make this.
almost 2 years ago Oui, Chef
HA...I knew when I saw this on your site that it had finalist potential. Congratulations, Liz...way to go! - S
almost 2 years ago Ms. T
This looks delicious. I've never had corn pudding, but now I will definitely try it. Congrats and good luck!
almost 2 years ago Lizthechef
Thanks and so funny that I was just in your 'hood - best of luck to you!
almost 2 years ago TasteFood
Hooray - congratulations, Liz!
almost 2 years ago sexyLAMBCHOPx
Hearty & Delicous Congrats!
almost 2 years ago lorigoldsby
Congrats on your EP Liz! This was delicious
almost 2 years ago TheWimpyVegetarian
Liz has asked me to thank everyone from the bottom of her heart for all the wonderful comments!! She's so excited to have her recipe chosen!! She's traveling with her husband here in SF and won't be on a computer for another few days.
almost 2 years ago Ms. T
What a coincidence! I live in the SF Bay Area. Tell Liz that we should meet up and have a friendly corn cook-off while she is in town :)
almost 2 years ago Dessert's On Me
yummy! congrats!
almost 2 years ago creamtea
This is in my oven right now, cooking its little heart out. I love the simplicity--it practically cooks itself.
almost 2 years ago Midge
Yay Liz!! Hoping for more corn in my CSA today to make this.
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hooray! congrats to you, Liz.
almost 2 years ago Kitchen Butterfly
I had corn pudding for the first time a few weeks ago - it was stunning. Now I know how its done!
almost 2 years ago TiggyBee
A wonderful recipe, congrats!!
almost 2 years ago creamtea
Congratulations. I can almost taste this.
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats Liz!! This looks lovely!
almost 2 years ago gingerroot
Congratulations! This sounds lovely.
almost 2 years ago Sagegreen
Congrats, Liz! So nice to see this as a finalist!
almost 2 years ago MyCommunalTable
Congrats and well-deserved. Great recipe as usual.
almost 2 years ago BlueKaleRoad
I can't WAIT to make this! Congratulations on being a finalist!
almost 2 years ago Bevi
This looks so beautiful. Can't wait to make it when I get homebound.
almost 2 years ago EmilyC
Congrats on a wonderful recipe -- can't wait to try it!
almost 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Yaaaaay! I made this over the weekend, subbing Manchego for the cheddar because that's all I had, and adding a good bit of fresh marjoram (corn's best friend!!). Plus, I used 2 tablespoons of medium ground cornmeal instead of the flour, for textural interest and a bit of cornmeal taste. My family went positively nuts over it. This honor is so well deserved! I'm thrilled to see this as a finalist. ;o) P.S. Being the total slacker that I am, I sauteed the corn and scallions in my round Le Creuset braiser and just poured the batter over it, then put that in the oven to bake, instead of using a skillet + baking dish. It worked like a charm!
almost 2 years ago Lizthechef
Love the simplified steps, AJ, a definite improvement to my recipe. PS My circa 1974 oval LeCreuset dish worked well too, even though it is probably older than half the food 52 population ;)
almost 2 years ago dymnyno
Congratulations!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
almost 2 years ago Lizthechef
Thanks for calling us "on the road" to let me know I was a finalist - thought we had forgotten something at Diamond Mountain ;)
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Hurrah Liz! Such a great recipe - congratulations!!!!
almost 2 years ago healthierkitchen
Sounds delicious! And I will try the 2% milk!
almost 2 years ago nannydeb
Congratulations Liz! Can't wait to try this!
almost 2 years ago TheWimpyVegetarian
Yay!!!!!!!! I'm so excited for you!!! We will definitely celebrate tonight!!!!!
almost 2 years ago thirschfeld
I have the absolute best sweet corn I have ever tasted coming out of the garden right now. You bet your ass this is on my weekend to do list right before for salmon fishing. Going to be a great weekend. Congrats
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Yay! Congrats, LtC!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations on being a finalist, I love your corn pudding and can't wait to make it.
almost 2 years ago arielleclementine
Congratulations! Sounds just perfect :)
almost 2 years ago Meatballs&Milkshakes
Sounds delicious! I make a similar corn pudding, but I use nutmeg and paprika. I'll have to switch it up and try the cayenne and scallions!
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
You go, girlfriend! Congratulations!
almost 2 years ago TheWimpyVegetarian
This looks so fabulous!!! I think I'll make this over the weekend!! Great recipe, Liz!
almost 2 years ago Lizthechef
Or we can make it together the following weekend; Try it with 2% milk - same texture, less fat...
almost 2 years ago Midge
Sounds really delicious.
almost 2 years ago Lizthechef
Thanks, Midge - I made another batch last night and used 2% milk - tasted fine.
almost 2 years ago Midge
I made this last night w/ 2% milk and it was totally delicious. Thanks for a great recipe.
almost 2 years ago wssmom
Pretty! and Yummy!
almost 2 years ago Lizthechef
Thank you, wssmom!
almost 2 years ago lorigoldsby
Liz...I also modified the classic casserole with the fresh corn....u are so right that it adds the perfect balance but I hadn't tried it with basil...we use peppers and cilantro, Basil is an inspired touch! Can't wait to try your version.
almost 2 years ago Lizthechef
Hope you try it and enjoy...Thanks.
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Yum - this sounds really great Liz!!!!
almost 2 years ago Lizthechef
Thanks!
almost 2 years ago jcucchi
Can this be make ahead of time? Morning of or night before?
almost 2 years ago Lizthechef
You could certainly make it in the morning and reheat, covered with foil, for about 10 minutes at 350. I did this was this batch because I wanted to post earlier in the day.
almost 2 years ago themissingingredient
Beautiful and delicious looking. My basil is going crazy this year too! It's casting shadows over my zucchini.
almost 2 years ago Lizthechef
All my zukes have blossom rot - second cool summer in a row...
almost 2 years ago VanessaS
Looks like the perfect summer side dish!
almost 2 years ago Lizthechef
Thanks - I love your recipe this week.
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Love
almost 2 years ago Lizthechef
Thanks, DrB!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
This sounds scrumptious. Love corn and basil - great combo!
almost 2 years ago Lizthechef
It's a great combo and basil is the one herb doing well in my garden this summer.
almost 2 years ago Sagegreen
Delicious!
almost 2 years ago Lizthechef
I missed saying thank you X0 Liz
almost 2 years ago MyCommunalTable
Yum. This looks delicious. It is summer in a dish.
almost 2 years ago Lizthechef
I missed thanking you for your comment - can't wait to see see in Santa Monica in November for IFBC....X0 Liz
almost 2 years ago Lizthechef
After having no feed into my email from comments or questions on my recipes for 3 months, I am so grateful to Lapadia and ChezSuzanne who advised me to change my email address in my profile here. It immediately fixed the problem! I emailed AH and she said her tech team will be all over this. I am posting this comment in case others have have the same problem. I apologize to all who have made comments or have submitted questions about my recipes. Gosh, please try again!
almost 2 years ago lapadia
Right on, Liz :) !!! Delicious pudding, love the touch of cheese and oh my what beautiful garden basil you have...
almost 2 years ago lapadia
Congrats on your EP and Luck on your Finalist pick, ltc!
almost 2 years ago Susige
I've never made corn pudding but love it! We're picking fresh sweet corn tomorrow at a friend's farm so I'll have plenty to play with..... this will definitely be a part of our dinner menu tomorrow night. ;0
almost 2 years ago Lizthechef
I envy you your fresh sweet corn! Try this and I hope you will not be disappointed.
almost 2 years ago meganvt01
Corn pudding is one of my faves - I'll definitely be trying this one, it looks great. I've noticed that some people who don't understand it are a little intimidated to try corn pudding, but it is so worth it!
almost 2 years ago Lizthechef
This is a beginner's recipe - honest. Foolproof!
almost 2 years ago themissingingredient
Sounds and looks delicious!!(as usual)
almost 2 years ago Lizthechef
Thanks, we have been nibbling on it since its beauty shot. Hope it lasts until the salmon is grilled ;)