Summer Corn Pudding With Basil And Chives Recipe

Name: Summer Corn Pudding With Basil And Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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, 1/2 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.

615

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 16 ingredients. The key ingredients include: 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), and more.

Yes, Summer Corn Pudding With Basil And Chives 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 With Basil And Chives

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