Summer Corn Pudding with Basil and Chives

May 17, 2014
2 Ratings
  • Serves 6-8
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.

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • aargersi
  • amysarah
  • JanetFL

6 Reviews

aargersi June 9, 2014
I forgot to post that I made this when my family was here and they went crazy for it! Delicious!
amysarah June 10, 2014
oops, somehow my reply to JanetFL below went to you....anyway, so glad your family liked it aargersi!
amysarah June 9, 2014
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.
JanetFL June 9, 2014
This sounds wonderful and I like your idea of using an 11x7x2.5 inch dish to get as much browned top as possible!
aargersi May 20, 2014
Pretty sure I am making this on Saturday - lots of family arriving, lots of vegetarians - this is perfect!!! What size pan do you use?
amysarah May 20, 2014
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!