Savory Corn & Basil Pudding is a delightful dish that combines sweet corn and aromatic basil into a creamy, comforting bake. It’s the perfect side for any meal or a delicious dish on its own, sure to please both friends and family alike.
Using fresh corn is essential for the best flavor, but frozen corn can be a convenient substitute if fresh isn’t available. If you prefer a milder flavor, feel free to adjust the hot pepper sauce or omit it altogether. For those with dietary restrictions, consider using a dairy-free milk alternative and a vegan butter substitute while keeping an eye on the egg replacements for the puddings’ texture.
Pudding & Mousse
Savory Corn & Basil Pudding Recipe
Ingredients
- 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 denzel’s hot pepper sauce or 1/2 teaspoon other hot pepper sauce
- 1/2 cup lightly packed chopped fresh basil
Instructions
- Preheat your oven to 350 degrees F.
- Generously butter a 4-cup low baking dish, like a gratin dish.
- Take the corn, hold an ear over a large bowl, and use the back of a spoon to scrape down its sides; the method helps get all the juicy pulp without the tough skins, leaving you with about 1 1/2 cups of corn pulp.
- In a mixing bowl, whisk together 2 tablespoons of flour, 2 tablespoons of cornmeal, and 2 eggs until the mixture is very smooth.
- Next, whisk in 2 egg yolks, 1/2 cup of whole milk, 2 tablespoons of melted butter, 1/4 teaspoon of salt, and 1/2 teaspoon of hot pepper sauce to the bowl.
- Stir in the chopped fresh basil and the corn pulp until everything is well combined.
- Pour the mixture into your prepared baking dish and place it in the oven.
- Bake for 30-35 minutes or until a knife inserted in the center comes out clean.
Part of our Homemade Pudding and Mousse Recipes collection — Part 4 of 4: