Savory Corn & Basil Pudding

Recipe by Bergy
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 5
    ears corn, husks & silk removed,scraped
  • 2
    tablespoons flour
  • 2
    tablespoons cornmeal
  • 2
    egg yolks
  • 12
    cup whole milk
  • 2
    tablespoons butter, melted
  • 14
    teaspoon salt
  • 12
    teaspoon denzels hot pepper sauce or 1/2 teaspoon other hot pepper sauce
  • 12
    cup lightly packed chopped fresh basil
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DIRECTIONS

  • Heat oven to 350 degrees F.
  • Generously butter a 4 cup low baking dish (gratin dish).
  • 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.
  • You should have apprx 1 1/2 cups of corn pulp.
  • In a bowl whisk the flour, cornmeal& eggs until very smooth.
  • Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
  • Stir in the basil& corn pulp.
  • Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.
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