Summer Corn Pudding with Basil and Chives

By • May 17, 2014 • 6 Comments

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Author Notes: Corn has a natural affinity for basil and chives, and cornmeal gives this pudding some extra corn flavor. The cheese is optional, I suppose, but it makes it that much more delicious. I would.
This is a good summer side with grilled chicken, ribs, steak, salmon, shrimp...But I’ve also made it with frozen corn for Thanksgiving, substituting thyme and/or parsley for basil/chives.

Serves 6-8

  • 3 tablespoons Unsalted butter (plus more for baking dish)
  • 3 Scallions, white and green chopped fine
  • 1 Small red bell pepper, medium dice
  • 4 cups Corn (freshly shucked, or frozen if not in season)
  • 2 cups Whole milk
  • 4 Eggs
  • 1/4 cup Stone ground yellow cornmeal
  • 1/4 cup All purpose flour
  • 1 tablespoon Honey
  • 1 1/2 teaspoon Kosher Salt
  • A few healthy grinds of pepper
  • pinches Cayenne
  • pinches Nutmeg
  • 1/2 cup Grated sharp white cheddar cheese (plus 2T for top)
  • 3 tablespoons Chopped fresh basil
  • 1 tablespoon Minced fresh chives
  1. Preheat oven to 350 and put a kettle of water up to boil.
  2. Melt 1 tablespoon butter in a skillet and saute the scallions and red peppers until they just begin to soften. Remove to a large mixing bowl to cool.
  3. In a food processor, combine 2 cups of the corn kernels, milk, eggs, cornmeal, flour, honey, salt, pepper, cayenne and nutmeg and pulse until it's a chunky puree.
  4. Scrape the puree into the bowl with the sauteed vegetables. Add the remaining whole corn kernels, ½ cup cheese, the basil and chives. Mix everything together well.
  5. Pour the mixture into a well-buttered glass or ceramic baking dish (push the solids around with a spoon to evenly distribute), dot the top with the remaining 2 tablespoons of butter, cut into small pieces, and scatter with 2 tablespoons of grated cheese.
  6. Put the baking dish into another pan, big enough to hold it with a little room to spare. Pour hot water from the kettle in the outer pan, so it reaches about halfway up the pudding, and place in oven.
  7. Bake for about 1 hour, until it’s lightly browned on top, but still shimmies a little in the center. Let rest 10 or 15 minutes before serving.
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3 months ago aargersi

Abbie is a trusted source on General Cooking.

I forgot to post that I made this when my family was here and they went crazy for it! Delicious!


3 months ago amysarah

oops, somehow my reply to JanetFL below went to you....anyway, so glad your family liked it aargersi!


3 months ago amysarah

Hope you like it. I agree the browned cheesy top is one the best parts - a gruyere or something like that might work as well as cheddar.


3 months ago JanetFL

This sounds wonderful and I like your idea of using an 11x7x2.5 inch dish to get as much browned top as possible!


4 months ago aargersi

Abbie is a trusted source on General Cooking.

Pretty sure I am making this on Saturday - lots of family arriving, lots of vegetarians - this is perfect!!! What size pan do you use?


4 months ago amysarah

Great! It's fairly rich and filling, so vegetarians won't feel shortchanged if they can't eat some of the other dishes. I used an 11x7x2.5 inch glass baking dish, which I like because every serving gets some of the browned top. But I've also used smaller deeper pans/casserole dishes before - just adjust cooking time. Hope they enjoy!