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.
—amysarah
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Ingredients
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3 tablespoons
Unsalted butter (plus more for baking dish)
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3
Scallions, white and green chopped fine
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1
Small red bell pepper, medium dice
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4 cups
Corn (freshly shucked, or frozen if not in season)
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2 cups
Whole milk
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4
Eggs
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1/4 cup
Stone ground yellow cornmeal
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1/4 cup
All purpose flour
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1 tablespoon
Honey
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1 1/2 teaspoons
Kosher Salt
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A few healthy grinds of pepper
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Pinch of Cayenne
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Pinch of Nutmeg
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1/2 cup
Grated sharp white cheddar cheese (plus 2T for top)
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3 tablespoons
Chopped fresh basil
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1 tablespoon
Minced fresh chives
Directions
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Preheat oven to 350 and put a kettle of water up to boil.
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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.
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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.
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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.
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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.
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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.
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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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