Summer Corn Pudding with Basil and Chives

May 17, 2014
2 Ratings
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 teaspoons Kosher Salt
  • A few healthy grinds of pepper
  • Pinch of Cayenne
  • Pinch of Nutmeg
  • 1/2 cup Grated sharp white cheddar cheese (plus 2T for top)
  • 3 tablespoons Chopped fresh basil
  • 1 tablespoon Minced fresh chives
In This Recipe
  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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