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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.
- 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 teaspoons 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
- Preheat oven to 350 and put a kettle of water up to boil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Corn