Summer Corn Pudding

Name: Summer Corn Pudding
Ingredients: 2 tablespoons unsalted butter; 2 cups fresh corn kernels (about 3 ears); 4 scallions, chopped, white and light green portions; 3 large eggs; 1 tablespoon honey; 1 tablespoon all-purpose flour; 1 cup whole milk; 1 pinch cayenne pepper; 1/3 cup coarsely grated sharp cheddar cheese, plus 2 tablespoons; kosher salt and ground black pepper; 4 large, fresh basil leaves

11 ingredients

7 steps

Ingredients

2 tablespoons unsalted butter
2 cups fresh corn kernels (about 3 ears)
4 scallions, chopped, white and light green portions
3 large eggs
1 tablespoon honey
1 tablespoon all-purpose flour
1 cup whole milk
1 pinch cayenne pepper
1/3 cup coarsely grated sharp cheddar cheese, plus 2 tablespoons
kosher salt and ground black pepper
4 large, fresh basil leaves

Directions

1

Preheat oven to 350 degrees.
2

Using a large skillet, melt the butter over medium-high heat. Add the corn and scallions and saute for 3 minutes. Remove skillet from heat.
3

In a large bowl, beat the eggs slightly. Add the honey, flour, milk and cayenne. Whisk to combine well.
4

Add the corn-scallion mixture to the bowl, as well as the 1/3 cup of grated cheddar. Mix thoroughly.
5

Roll the basil leaves into a little cigar. Slice thinly and add to the pudding. Stir.
6

Pour the pudding into a square, greased baking dish. Sprinkle top with the 2 tablespoons of reserved cheddar.
7

Bake for 40 minutes. Allow pudding to rest 15 minutes before serving.