Summer Corn Pudding

July 30, 2011
6 Ratings
  • Serves 4
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

Test Kitchen Notes

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 —The Editors

What You'll Need
  • 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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a large bowl, beat the eggs slightly. Add the honey, flour, milk and cayenne. Whisk to combine well.
  4. Add the corn-scallion mixture to the bowl, as well as the 1/3 cup of grated cheddar. Mix thoroughly.
  5. Roll the basil leaves into a little cigar. Slice thinly and add to the pudding. Stir.
  6. Pour the pudding into a square, greased baking dish. Sprinkle top with the 2 tablespoons of reserved cheddar.
  7. Bake for 40 minutes. Allow pudding to rest 15 minutes before serving.
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136 Reviews

AntoniaJames September 18, 2023
Such a good recipe! I made this using 5 medium ears of corn, cut from the cob without cooking, in an 8" x 8" Pyrex baking dish, increasing the milk a touch as the corn exceeded one pound of kernels. I added a large pinch of dried thyme, rubbed between my palms to release its fragrance, and a dash of nutmeg. I increased the cheese as well by about half. As I made the dish for an end-of-season potluck (one of our local kayaking groups), I used King Arthur measure-for-measure gluten free substitute for the flour, which worked well. The dish disappeared within minutes of my putting it out on the table. ;o)
NancyFromKona November 27, 2022
Made it to go with leftover Thanksgiving Turkey and it was great. Used frozen corn and Parmesan. Can hardly wait to make it again. Fast, fast prep.
Rebecca C. August 27, 2015
A short on time decision to make this pudding into fritters resulted in a lovely accompaniment to grilled Albacore tuna. Guided by Carey Nershi's Sweet Corn Fritters recipe, I upped the flour, "downed" the egg and milk, added juice and zest of 1/2 lime, loaded in the cheddar cheese, and fried it in up in a pan. Viola! What was done was done and darned delicious!
Lizthechef August 27, 2015
Sounds delicious - very creative adaptation!
cherie August 2, 2015
Delicious and easy!! I have an abundance of jalapeno in my garden and wanted a bit of a kick so I sautéed 1/2 finely chopped jalapeno with the corn and onion. Used a combination of basil and oregano as the herb addition. Perfect dish with grilled steak and can't wait to have some for breakfast.
Amy S. July 27, 2015
I never said you did! I said it was listed under the gluten free section of the site.
Rita M. September 5, 2019
How would this upon reading be gluten free?
Rita M. September 5, 2019
Hopefully this guide helps with Gluten Free Diet
It’s important to double-check food labels when purchasing whole grains. Even gluten-free whole grains can be contaminated with gluten, especially if they are processed in the same facility as gluten-containing foods (3Trusted Source).

For example, oats are often processed in facilities that also process wheat, which can lead to cross-contamination. For this reason, you should confirm that the oats you purchase are certified gluten-free (4Trusted Source).

Gluten-Free Whole Grains

Brown rice
Wild rice
Grains to Avoid

Wheat, all varieties (whole wheat, wheat berries, graham, bulgur, farro, farina, durum, kamut, bromated flour, spelt, etc.)
These gluten-containing grains are often used to make products like bread, crackers, pasta, cereals, baked goods and snack foods.

12–26. Fruits and Vegetables
All fresh fruits and vegetables are naturally gluten-free. However, some processed fruits and vegetables may contain gluten, which is sometimes added for flavoring or as a thickener (3Trusted Source).

Gluten-containing ingredients that may be added to processed fruits and vegetables include hydrolyzed wheat protein, modified food starch, malt and maltodextrin.

Fruits and Vegetables to Eat

Although the list below is not comprehensive, it provides some examples of fresh fruits and vegetables that you can enjoy on a gluten-free diet.

Citrus fruits, including oranges and grapefruit
Cruciferous vegetables, including cauliflower and broccoli
Greens, such as spinach, kale and Swiss chard
Starchy vegetables, including potatoes, corn and squash
Bell peppers
Green beans
Fruits and Vegetables to Double-Check

Canned fruits and vegetables: May be canned with sauces that contain gluten. Fruits and vegetables canned with water or natural juices are likely gluten-free.
Frozen fruits and vegetables: Sometimes contain added flavorings and sauces that contain gluten. Plain frozen varieties are typically gluten-free.
Dried fruits and vegetables: May include gluten-containing ingredients. Plain, unsweetened, dried fruits and vegetables tend to be gluten-free.
Pre-chopped fruits and vegetables: May be cross-contaminated with gluten depending on where they were prepped.
27–32. Proteins
Many foods contain protein, including animal and plant-based sources. Most are naturally gluten-free (3Trusted Source).

However, gluten-containing ingredients, such as soy sauce, flour and malt vinegar are often used as fillers or flavorings. They may be added to sauces, rubs and marinades that are commonly paired with protein foods.

Gluten-Free Proteins

Legumes (beans, lentils, peas, peanuts)
Nuts and seeds
Red meat (fresh beef, pork, lamb, bison)
Poultry (fresh chicken, turkey)
Seafood (fresh fish, scallops, shellfish)
Traditional soy foods (tofu, tempeh, edamame, etc.)
Proteins to Double-Check

Processed meats, such as hot dogs, pepperoni, sausage, salami and bacon
Meat substitutes, such as vegetarian burgers
Lunch meats or cold cuts
Ground meats
Proteins that have been combined with sauces or seasonings
Ready-to-eat proteins, such as those in microwavable TV dinners
Proteins to Avoid

Any meat, poultry or fish that has been breaded
Proteins that are combined with wheat-based soy sauce
33–39. Dairy Products
Most dairy products are naturally gluten-free. However, those that are flavored and contain additives should always be double-checked for gluten (3Trusted Source).

Some common gluten-containing ingredients that may be added to dairy products include thickeners, malt and modified food starch.

Gluten-Free Dairy Products

Butter and ghee
Cottage cheese
Sour cream
Dairy Products to Double-Check

Flavored milks and yogurts
Processed cheese products, such as cheese sauces and spreads
Ice cream, which is sometimes mixed with additives that contain gluten
Dairy Products to Avoid

Malted milk drinks

40–44. Fats and Oils
Fats and oils are naturally gluten-free. In some cases, additives that contain gluten may be mixed with fats and oils for flavor and thickening.

Gluten-Free Fats and Oils

Butter and ghee
Olives and olive oil
Avocados and avocado oil
Coconut oil
Vegetable and seed oils, including sesame oil, canola oil and sunflower oil
Fats and Oils to Double-Check

Cooking sprays
Oils with added flavors or spices
45–51. Beverages
There are several types of gluten-free beverages for you to enjoy.

However, some beverages are mixed with additives that contain gluten as an ingredient. Additionally, some alcoholic beverages are made with malt, barley and other gluten-containing grains and should be avoided on a gluten-free diet (5Trusted Source).

Gluten-Free Beverages

100% fruit juice
Some alcoholic beverages, including wine, hard ciders and beers made from gluten-free grains, such as buckwheat or sorghum
Sports drinks, soda and energy drinks
Note that while these beverages are gluten-free, most of them are best consumed in moderation due to their added sugar and alcohol contents.

Beverages to Double-Check

Any beverage with added flavorings or mix-ins, such as coffee coolers
Distilled liquors, such as vodka, gin and whiskey — even when labeled gluten-free, as they are known to trigger a reaction in some people
Pre-made smoothies
Beverages to Avoid

Beers, ales and lagers made from gluten-containing grains
Non-distilled liquors
Other malt beverages, such as wine coolers
52–54. Spices, Sauces and Condiments
Spices, sauces and condiments often contain gluten but are commonly overlooked.

Although most spices, sauces and condiments are naturally gluten-free, gluten-containing ingredients are sometimes added to them as emulsifiers, stabilizers or flavor enhancers.

Some common gluten-containing ingredients added to spices, sauces and condiments include modified food starch, maltodextrin, malt and wheat flour.

Gluten-Free Spices, Sauces and Condiments

Coconut aminos
White vinegar, distilled vinegar and apple cider vinegar
Spices, Sauces and Condiments to Double-Check

Ketchup and mustard
Worcestershire sauce
Tomato sauce
Relish and pickles
Barbecue sauce
Salad dressing
Pasta sauce
Dry spices
Stock and bouillon cubes
Gravy and stuffing mixes
Rice vinegar
Spices, Sauces and Condiments to Avoid

Wheat-based soy sauce and teriyaki sauce
Malt vinegar
Ingredients to Look Out For
Here is a list of ingredients and food additives that may indicate that an item contains gluten.

Modified food starch and maltodextrin (if made from wheat, it will be specified on the label)
Malt-based ingredients, including malt vinegar, malt extract and malt syrup
Gluten stabilizer
Soy or teriyaki sauce
Wheat-based ingredients, such as wheat protein and wheat flour
Emulsifiers (will be specified on the label)
If you are unsure if a product contains gluten, it’s a good idea to contact the manufacturer to double-check.

The Bottom Line
If you avoid gluten, there are plenty of foods you can choose from to ensure a well-balanced diet.

Many healthy foods are naturally gluten-free, including fruits, vegetables, fresh meat, fish and poultry, legumes, certain whole grains, dairy products and oils.

Wheat, rye and barley are the major foods that need to be avoided while following a gluten-free diet. Gluten is also commonly added to processed foods, such as canned and boxed items.

Furthermore, some grains, such as oats, may be cross-contaminated with gluten, depending on where they were processed.

Success with a gluten-free diet comes down to double-checking ingredient labels, as gluten is often added to foods that you wouldn’t expect. Foods that contain gluten will be labeled as such.

Nevertheless, if you focus on eating mostly fresh, whole, gluten-free foods and a minimal amount of processed foods, you will have no problem following a gluten-free diet.

Curious about mindful eating? We can give you a taste.
Are you ready to give mindful eating a shot? Our nutrition newsletter can help you try it. Take the Mindful Eating Challenge and learn how to create lasting, healthy habits around food.

Your privacy is important to us

Written by Brianna Elliott, RD on May 24, 2018

Amy S. July 26, 2015
i sorted recipes by "gluten free". How is this gluten free????? FAIL
Lizthechef July 26, 2015
I never said it was gluten free.
Jason G. July 6, 2015
This recipe is amazing! In a time crunch - or to save on a few calories - just saute the corn and scallions in the pan and then once cooked top with shredded parmesan and toss under the broiler to create a nice crust on top. Sprinkle with the cut basil and serve. Still tastes decadent!
Lizthechef April 13, 2015
8 X 8 is good - or a small oval gratin dish - it's an easy and flexible recipe. Enjoy!
cherie April 13, 2015
what size pan, 8X8? or cup size. I can't wait to make this.
Summer O. August 17, 2014
Can you easily double this recipe? Is additional oven time needed?
Lizthechef August 17, 2014
I have never doubled it - why not just make two at one time?
Krmrn August 19, 2013
Thanks so very much. One of my old standards and my kids favorites but to have such a light and fresh take is so welcome !
Lizthechef August 20, 2013
Thanks - I keep meaning to make this and forget to do so -
Lizthechef August 11, 2013
Summer is flying by and I need to make this again - maybe tonight, since I bought some corn at the market...
The A. August 11, 2013
This is fantastic! I've been searching for a corn pudding recipe to make at Thanksgiving, but it makes much more sense to make it NOW, with fresh corn and basil. It's a perfect summer side.
LibWP June 30, 2013
Hi Liz, I've made this so many times and vary the herbs and cheese based on others' suggestions. Just put it in the oven, and this time I sauteed the corn in a little pancetta and no extra butter. This recipe has been great because my husband likes corn but not on the cob and it's a way to enjoy the summer freshness. thanks!
Lizthechef June 30, 2013
You are so welcome - the corn is good here in San Diego - time for me to re-try my own recipe, which always feels strange, to look up a recipe of one's own.
AntoniaJames August 7, 2012
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)
Lizthechef August 7, 2012
Thanks, AntoniaJames, it has become a family favorite here as well. Love your variations!
EmilyC July 4, 2012
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!
Lizthechef July 5, 2012
Glad you enjoyed it - thanks for letting me know.
NicoleB June 26, 2012
I tried this recipe tonight and both me and my boyfriend love it!
Lizthechef June 26, 2012
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...
rederin June 20, 2012
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.
rederin June 20, 2012
Sorry for the double post. Impatient clicking....
Lizthechef June 20, 2012
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.
rederin June 20, 2012
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.
Truly S. March 12, 2012
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.