Savory Corn & Basil Pudding

READY IN: 50mins
Recipe by Bergy

This is a lovely side dish that can be enjoyed for Brunch, lunch or dinner.. Great flavor. I increased the hot sauce from the original recipe so cut back if you like mild. This recipe with a few minor changes by me is from "Cooking Pleasures" the official magazine of the "Cooking Club of America"

Top Review by Elmotoo

We love corn pudding! Mine was (oops) borderline overcooked so be careful. This was delicious. Made for"I've saved all these recipes!" March Diabetic Tag.

Ingredients Nutrition

  • 5 ears corn, husks & silk removed,scraped
  • 2 tablespoons flour
  • 2 tablespoons cornmeal
  • 2 eggs
  • 2 egg yolks
  • 12 cup whole milk
  • 2 tablespoons butter, melted
  • 14 teaspoon salt
  • 12 teaspoon denzels hot pepper sauce or 12 teaspoon other hot pepper sauce
  • 12 cup lightly packed chopped fresh basil

Directions

  1. Heat oven to 350 degrees F.
  2. Generously butter a 4 cup low baking dish (gratin dish).
  3. Scrape your corn off the husks- To do this you run a paring knife down the middle of each row of corn, hold the ear over a large bowl and with the back of a spoon scrape the ear from top to bottom- this removes the juice and pulp but leaves the tough skins of the kernals behind.
  4. You should have apprx 1 1/2 cups of corn pulp.
  5. In a bowl whisk the flour, cornmeal& eggs until very smooth.
  6. Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
  7. Stir in the basil& corn pulp.
  8. Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.

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