Summer Corn Pudding
Author: Liz the Chef
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 2 Tablespoons unsalted butter
- 2 cups fresh corn kernels, about 2 large or 3 medium ears
- 4 scallions chopped, white and light green portions only
- 3 large eggs
- 1 Tablespoon honey
- 1 Tablespoon unbleached all-purpose flour
- 1 cup whole milk
- 1 pinch cayenne pepper
- ⅓ cup coarsely grated cheddar cheese, plus 2 Tablespoons
- 1 pinch kosher pepper
- 1 pinch ground black pepper
- 4 large fresh basil leaves
- Preheat oven to 350 degrees.
- Using a large skillet, melt the butter over medium heat. Add the corn and scallions and cook for 3 minutes. Remove from heat.
- In a large bowl, beat the eggs slightly. Add the honey, flour, milk and cayenne. Whisk to mix well.
- Add the corn-scallion mixture and the ⅓ cup grated cheddar. Add salt and pepper. Mix well.
- Roll the basil leaves into a little cigar, slice thinly and add to pudding. Stir.
- Pour the pudding into a square, greased baking dish or similar size gratin pan. Sprinkle top with reserved 2 Tablespoons cheddar.
- Bake 40 minutes. Allow pudding to rest 15 minutes before serving.
Recipe by Liz The Chef at https://lizthechef.com/summer-corn-pudding/
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