Summer Corn Pudding Recipe

Name: Summer Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 cups fresh corn kernels (about 3 ears); 4 scallions, chopped, white and light green portions; 3 large eggs; 1 tablespoon honey; 1 tablespoon all-purpose flour; 1 cup whole milk; 1 pinch cayenne pepper; 1/3 cup coarsely grated sharp cheddar cheese, plus 2 tablespoons; kosher salt and ground black pepper; 4 large, fresh basil leaves

Servings: persons

2 tablespoons unsalted butter
2 cups fresh corn kernels (about 3 ears)
4 scallions, chopped, white and light green portions
3 large eggs
1 tablespoon honey
1 tablespoon all-purpose flour
1 cup whole milk
1 pinch cayenne pepper
1/3 cup coarsely grated sharp cheddar cheese, plus 2 tablespoons
kosher salt and ground black pepper
4 large, fresh basil leaves

1
Preheat oven to 350 degrees.
2
Using a large skillet, melt the butter over medium-high heat. Add the corn and scallions and saute for 3 minutes. Remove skillet from heat.
3
In a large bowl, beat the eggs slightly. Add the honey, flour, milk and cayenne. Whisk to combine well.
4
Add the corn-scallion mixture to the bowl, as well as the 1/3 cup of grated cheddar. Mix thoroughly.
5
Roll the basil leaves into a little cigar. Slice thinly and add to the pudding. Stir.
6
Pour the pudding into a square, greased baking dish. Sprinkle top with the 2 tablespoons of reserved cheddar.
7
Bake for 40 minutes. Allow pudding to rest 15 minutes before serving.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 cups fresh corn kernels (about 3 ears), 4 scallions, chopped, white and light green portions, 3 large eggs, and more.

Yes, Summer Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Corn Pudding

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