by Lizthechef
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Expand2 tablespoons unsalted butter Ask a question about this ingredient
2 cups fresh corn kernels (about 3 ears) Ask a question about this ingredient
4 scallions, chopped, white and light green portions Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
1 tablespoon all-purpose flour Ask a question about this ingredient
1 cup whole milk Ask a question about this ingredient
1 pinch cayenne pepper Ask a question about this ingredient
1/3 cup coarsely grated sharp cheddar cheese, plus 2 tablespoons Ask a question about this ingredient
kosher salt and ground black pepper Ask a question about this ingredient
4 large, fresh basil leaves Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepUsing a large skillet, melt the butter over medium-high heat. Add the corn and scallions and sauté for 3 minutes. Remove skillet from heat.
Ask a question about this stepIn a large bowl, beat the eggs slightly. Add the honey, flour, milk and cayenne. Whisk to combine well.
Ask a question about this stepAdd the corn-scallion mixture to the bowl, as well as the 1/3 cup of grated cheddar. Mix thoroughly.
Ask a question about this stepRoll the basil leaves into a little cigar. Slice thinly and add to the pudding. Stir.
Ask a question about this stepPour the pudding into a square, greased baking dish. Sprinkle top with the 2 tablespoons of reserved cheddar.
Ask a question about this stepBake for 40 minutes. Allow pudding to rest 15 minutes before serving.
Ask a question about this stepHi Liz, just checking back to let you know I finally made this recipe. Rave review from my husband at dinner and the next morning! We were finally able to harvest our corn...so for us it was a "Fall" Corn Pudding. Will be making it again :)
For the Jewish holidays, I replaced the basil with dill and it was fantastic. I made this a few times and really love it.
For the Jewish holidays, I replaced the basil with dill and it was fantastic. I made this a few times and really love it.
I just made this and dealt with all sorts of substitutions, but it was delicious: Grilled corn, 2% milk, chives instead of scallions, and I used oregano per AJ's suggestion instead of basil. I wish I had whole milk, but the pudding was still delicious. I could not wait 15 minutes to taste, so I dove right in. Then I went berry picking, and came back for another piece. By then, the oregano and cheese blended with the corn and the custard was completely set. I love that this is a pudding with no water bath. What a wonderful recipe! So user friendly and quick to prepare.
I have played with the ingredients too - I'm making it with 2% milk tomorrow nights for guests (I know that works OK) and adding the "AJ touch", marjoram..Chives, huh?
I just finished off the last piece this morning - have had it for breakfast and lunch every day since I made it. The chives are pretty - not really flavorful but I did not have a scallion or shallot in the house. The oregano was a fabulous with the corn and cheese.
We served this at our last dinner party, where it was such a hit! It was especially appreciated by one of the young children, who gobbled it right up and asked for more. This has become one of our favorite summer recipes! Our corn is quite sweet, so I don't use honey. Also, I always add a bit of fresh marjoram or Italian oregano, which has a flavor that's sort of between Greek oregano and its cousin, marjoram. Delicious!! ;o)
Great idea - will try it with the fresh marjoram from our local market this afternoon. So happy you enjoyed it at your dinner party, AJ!
You just want to use a small amount of fresh marjoram, because it tends to be a bit intense, especially during the summer. The bright sunshine and heat concentrate the flavors, as is the case with all of its relatives in the mint family. Marjoram is corn's best friend!! ;o)
Kind of like fresh oregano, I guess - thanks for the advice, AJ!
I made this last night and it was fabulous! Totally fabulous! The best corn pudding ever. Thank you Ltc!
So glad you enjoyed it! Thanks for letting me know -
I made this yesterday, while home visiting my parents in RI. It seemed the perfect "New Englandy" compliment to our grilled scallops and summer squash salad. Delicious! I love how the sweetness of the corn really shines through. And the leftovers were perfect for breakfast. Thanks for sharing your twist on this classic.
So happy you and your folks enjoyed this!
I made it tonight and baked it in my vintage 1974 Le Creuset oval dish, probably older than many of the food 52 fans ;)
I love this recipe, congrats on the silver. Corn pudding is one of my favorites.
Thanks, sdebrango - I hadn't realized there was a silver...
Congrats on runner up, Liz! I made this recipe just a couple of days ago and it was very yummy! All that sweetness from the corn and the honey, I wound up liking it best reheated the next day for breakfast!
So glad you enjoyed it - breakfast, huh?!
Congrats on the "Silver", Liz, my favorite color! A great recipe, that has, so far, has made many F52ers happy!
Thanks, it's my favorite color too ;)
Thanks for a wonderful recipe. I halved it out of necessity, and tweaked some of the flavors a little -- added more ground chilies and and switched chives for basil out of a constant desire for spicy/oniony things.
But wow, what a perfect corn pudding, and what a beautiful texture! I haven't had corn pudding this delicious since my grandmother was alive. I am really impressed, and this is saved forever.
Is this the point when I confess that I have been making this for a million years? Thank you for the note about your grandmother. My grandmother is part of the reason I am here on this site.
Is this real?????? I just made this for my little college-self in my crappy apartment, and I feel like I just jumped into a high-end restaurant! And it was SO EASY! Thank you!!!!! Love this dish. :)
You made my day, lb2001...
Love, love, love this recipe! I was worried it might be a little too eggy in texture (not a fan of cooked eggs) but the texture of the corn was the dominant one. Great! I also upped the cayenne because I like things a little spicier.
Thank you so much - I'm amazed and pleased by the enthusiasm for such a simple recipe.
I *thought* I didn't have scallions, (found them the next day--what I get for rushing around the kitchen) and definitely didn't have basil. Used minced onion and Trader Joe's sliced sun-dried tomatoes instead--yummy and the family loved this. Will make again!
A new variation on the theme - love it!
This pudding is delicious. We had it for dinner tonight with grilled pork chops and a cherry tomato salad. I made the pudding with low fat milk and it still turned out great. I will try throwing in some jalepenos and bacon next time. Thanks for the recipe, Liz!
Thanks, MPS - what makes me so pleased about this simple recipe is that it is a springboard to dive into variations.
I just made this and substituted goat cheese for the cheddar, since I didn't have any handy, and grated some fresh parmesan on the top. It was great. Thanks for the recipe!
Oh, I'm crazy about the goat cheese idea and will try it next batch - thanks!
Thanks, everyone! We are just home from a week's vacation, road trip to the Bay Area to see friends and family - no computers during the trip, so Holy Cow!! So thrilled to be a finalist! Thanks to dymnyno, ChezSuzanne and TasteFood for the collective "heads up, Liz" ...
Thanks - I miss you and your recipes, but can imagine how busy you are. I'm sending you a message thru the site, OK?
Congratulations, Lizthechef! This looks absolutely delicious. I love the simplicity of the recipe and all of the fresh summer flavors . . . corn, basil and cheese, yum! I can't wait to make this.
HA...I knew when I saw this on your site that it had finalist potential. Congratulations, Liz...way to go! - S
This looks delicious. I've never had corn pudding, but now I will definitely try it. Congrats and good luck!
Thanks and so funny that I was just in your 'hood - best of luck to you!
Hearty & Delicous Congrats!
Congrats on your EP Liz! This was delicious
Liz has asked me to thank everyone from the bottom of her heart for all the wonderful comments!! She's so excited to have her recipe chosen!! She's traveling with her husband here in SF and won't be on a computer for another few days.
What a coincidence! I live in the SF Bay Area. Tell Liz that we should meet up and have a friendly corn cook-off while she is in town :)
yummy! congrats!
This is in my oven right now, cooking its little heart out. I love the simplicity--it practically cooks itself.
I had corn pudding for the first time a few weeks ago - it was stunning. Now I know how its done!
Congrats Liz!! This looks lovely!
Congratulations! This sounds lovely.
Congrats and well-deserved. Great recipe as usual.
I can't WAIT to make this! Congratulations on being a finalist!
Yaaaaay! I made this over the weekend, subbing Manchego for the cheddar because that's all I had, and adding a good bit of fresh marjoram (corn's best friend!!). Plus, I used 2 tablespoons of medium ground cornmeal instead of the flour, for textural interest and a bit of cornmeal taste. My family went positively nuts over it. This honor is so well deserved! I'm thrilled to see this as a finalist. ;o) P.S. Being the total slacker that I am, I sauteed the corn and scallions in my round Le Creuset braiser and just poured the batter over it, then put that in the oven to bake, instead of using a skillet + baking dish. It worked like a charm!
Love the simplified steps, AJ, a definite improvement to my recipe. PS My circa 1974 oval LeCreuset dish worked well too, even though it is probably older than half the food 52 population ;)
Thanks for calling us "on the road" to let me know I was a finalist - thought we had forgotten something at Diamond Mountain ;)
Sounds delicious! And I will try the 2% milk!
Yay!!!!!!!! I'm so excited for you!!! We will definitely celebrate tonight!!!!!
I have the absolute best sweet corn I have ever tasted coming out of the garden right now. You bet your ass this is on my weekend to do list right before for salmon fishing. Going to be a great weekend. Congrats
Yay! Congrats, LtC!
Congratulations on being a finalist, I love your corn pudding and can't wait to make it.
Congratulations! Sounds just perfect :)
Sounds delicious! I make a similar corn pudding, but I use nutmeg and paprika. I'll have to switch it up and try the cayenne and scallions!
This looks so fabulous!!! I think I'll make this over the weekend!! Great recipe, Liz!
Or we can make it together the following weekend; Try it with 2% milk - same texture, less fat...
Thanks, Midge - I made another batch last night and used 2% milk - tasted fine.
I made this last night w/ 2% milk and it was totally delicious. Thanks for a great recipe.
Thank you, wssmom!
Liz...I also modified the classic casserole with the fresh corn....u are so right that it adds the perfect balance but I hadn't tried it with basil...we use peppers and cilantro, Basil is an inspired touch! Can't wait to try your version.
Hope you try it and enjoy...Thanks.
Thanks!
You could certainly make it in the morning and reheat, covered with foil, for about 10 minutes at 350. I did this was this batch because I wanted to post earlier in the day.
Beautiful and delicious looking. My basil is going crazy this year too! It's casting shadows over my zucchini.
All my zukes have blossom rot - second cool summer in a row...
Thanks - I love your recipe this week.
Thanks, DrB!
This sounds scrumptious. Love corn and basil - great combo!
It's a great combo and basil is the one herb doing well in my garden this summer.
I missed saying thank you X0 Liz
Yum. This looks delicious. It is summer in a dish.
I missed thanking you for your comment - can't wait to see see in Santa Monica in November for IFBC....X0 Liz
After having no feed into my email from comments or questions on my recipes for 3 months, I am so grateful to Lapadia and ChezSuzanne who advised me to change my email address in my profile here. It immediately fixed the problem! I emailed AH and she said her tech team will be all over this. I am posting this comment in case others have have the same problem. I apologize to all who have made comments or have submitted questions about my recipes. Gosh, please try again!
Right on, Liz :) !!! Delicious pudding, love the touch of cheese and oh my what beautiful garden basil you have...
I've never made corn pudding but love it! We're picking fresh sweet corn tomorrow at a friend's farm so I'll have plenty to play with..... this will definitely be a part of our dinner menu tomorrow night. ;0
I envy you your fresh sweet corn! Try this and I hope you will not be disappointed.
Corn pudding is one of my faves - I'll definitely be trying this one, it looks great. I've noticed that some people who don't understand it are a little intimidated to try corn pudding, but it is so worth it!
This is a beginner's recipe - honest. Foolproof!
Sounds and looks delicious!!(as usual)
Thanks, we have been nibbling on it since its beauty shot. Hope it lasts until the salmon is grilled ;)
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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The ingredients: eggs, corn, butter, milk, cheddar cheese, honey, scallions, basil, cayenne and flour.
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Scallions succumb to the knife.
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Stripping corn -- the adventurous way.
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Melting the butter in the pan to sauté the corn and scallions.
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The smell in the kitchen was intoxicating at this point.
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Now, for the custard...
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What's going on with that honey bear?
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Our egg yolks were a lovely rich yellow.
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We added the still-hot corn to the custard gradually so we didn't scramble the eggs.
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We may have added just a little extra cheese -- whoops!
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And more cheese on top.
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Lovely!
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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.