Summer Corn Pudding With Basil And Chives

Name: Summer Corn Pudding With Basil And Chives
Ingredients: 3 tablespoons Unsalted butter (plus more for baking dish); 3 Scallions, white and green chopped fine; 1 Small red bell pepper, medium dice; 4 cups Corn (freshly shucked, or frozen if not in season); 2 cups Whole milk; 4 Eggs; 1/4 cup Stone ground yellow cornmeal; 1/4 cup All purpose flour; 1 tablespoon Honey; 1 1/2 teaspoons Kosher Salt; A few healthy grinds of pepper; Pinch of Cayenne; Pinch of Nutmeg; 1/2 cup Grated sharp white cheddar cheese (plus 2T for top); 3 tablespoons Chopped fresh basil; 1 tablespoon Minced fresh chives

16 ingredients

7 steps

Ingredients

3 tablespoons Unsalted butter (plus more for baking dish)
3 Scallions, white and green chopped fine
1 Small red bell pepper, medium dice
4 cups Corn (freshly shucked, or frozen if not in season)
2 cups Whole milk
4 Eggs
1/4 cup Stone ground yellow cornmeal
1/4 cup All purpose flour
1 tablespoon Honey
1 1/2 teaspoons Kosher Salt
A few healthy grinds of pepper
Pinch of Cayenne
Pinch of Nutmeg
1/2 cup Grated sharp white cheddar cheese (plus 2T for top)
3 tablespoons Chopped fresh basil
1 tablespoon Minced fresh chives

Directions

1

Preheat oven to 350 and put a kettle of water up to boil.
2

Melt 1 tablespoon butter in a skillet and saute the scallions and red peppers until they just begin to soften. Remove to a large mixing bowl to cool.
3

In a food processor, combine 2 cups of the corn kernels, milk, eggs, cornmeal, flour, honey, salt, pepper, cayenne and nutmeg and pulse until it's a chunky puree.
4

Scrape the puree into the bowl with the sauteed vegetables. Add the remaining whole corn kernels, 1/2 cup cheese, the basil and chives. Mix everything together well.
5

Pour the mixture into a well-buttered glass or ceramic baking dish (push the solids around with a spoon to evenly distribute), dot the top with the remaining 2 tablespoons of butter, cut into small pieces, and scatter with 2 tablespoons of grated cheese.
6

Put the baking dish into another pan, big enough to hold it with a little room to spare. Pour hot water from the kettle in the outer pan, so it reaches about halfway up the pudding, and place in oven.
7

Bake for about 1 hour, until it's lightly browned on top, but still shimmies a little in the center. Let rest 10 or 15 minutes before serving.