Summer Corn Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A simple corn pudding using fresh corn.
  • 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
  1. Preheat oven to 350 degrees.
  2. Using a large skillet, melt the butter over medium heat. Add the corn and scallions and cook for 3 minutes. Remove from heat.
  3. In a large bowl, beat the eggs slightly. Add the honey, flour, milk and cayenne. Whisk to mix well.
  4. Add the corn-scallion mixture and the ⅓ cup grated cheddar. Add salt and pepper. Mix well.
  5. Roll the basil leaves into a little cigar, slice thinly and add to pudding. Stir.
  6. Pour the pudding into a square, greased baking dish or similar size gratin pan. Sprinkle top with reserved 2 Tablespoons cheddar.
  7. Bake 40 minutes. Allow pudding to rest 15 minutes before serving.
Recipe by Liz The Chef at