Best Savory Corn Basil Pudding Recipes

Corn Pudding with Basil image

Yield Makes 8 to 10 (side dish) servings

Number Of Ingredients 7

4 cups corn (from 6 ears)
1 cup packaged fresh basil leaves, torn
3 tablespoons all-purpose flour
1 tablespoon sugar
1 cup milk
1 cup heavy cream
4 large eggs, lightly beaten

Steps:

Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.

Savory Corn & Basil Pudding image

Provided by Bergy

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 ears corn, husks & silk removed,scraped
2 tablespoons flour
2 tablespoons cornmeal
2 eggs
2 egg yolks
1/2 cup whole milk
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 teaspoon denzels hot pepper sauce or 1/2 teaspoon other hot pepper sauce
1/2 cup lightly packed chopped fresh basil

Steps:

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.