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
fresh corn kernels (about 3 ears)
scallions, chopped, white and light green portions
coarsely grated sharp cheddar cheese, plus 2 tablespoons
kosher salt and ground black pepper
large, fresh basil leaves
In This Recipe
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.