Fresh Summer Corn Pudding

By lorik

Ingredients

• New-Fashioned Corn Pudding:
• 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
• 1 tablespoon unsalted butter, plus more for greasing the pan
• 1 large white or yellow onion, finely diced
• 1 1/2 teaspoons kosher salt, plus more for the onions
• 2 garlic cloves, smashed, peeled, and minced
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1/2 cup buttermilk
• 3 large eggs
• 1 teaspoon hot sauce
• 3 cups fresh corn kernels (from about 4 cobs)
• 3/4 cup grated sharp-as-possible cheddar
• 6 tablespoons cornmeal
• 1 1/2 teaspoons baking powder

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Preheat oven to 350 degrees.
Using a large skillet, melt the butter over medium-high heat. Add the corn and scallions and sauté for 3 minutes. Remove skillet from heat.
In a large bowl, beat the eggs slightly. Add the honey, flour, milk and cayenne. Whisk to combine well.
Add the corn-scallion mixture to the bowl, as well as the 1/3 cup of grated cheddar. Mix thoroughly.
Roll the basil leaves into a little cigar. Slice thinly and add to the pudding. Stir.
Pour the pudding into a square, greased baking dish. Sprinkle top with the 2 tablespoons of reserved cheddar.
Bake for 40 minutes. Allow pudding to rest 15 minutes before serving.

Variation:
Set a medium skillet over medium heat and add the butter. When it’s melted, add the onion and a pinch of salt. Sauté for 10 to 15 minutes, stirring occasionally, until soft. Turn off the heat. Add the garlic and mustard, and stir. Let cool while you tend to the rest of the recipe.

Heat the oven to 350° F. Butter a 9x9 inch baking dish (or other 1 1/2 quart–sized baking dish).
Combine the cream, buttermilk, eggs, 1 1/2 teaspoons salt, and hot sauce in a bowl or measuring cup. Whisk with a fork until smooth. Combine the corn kernels, cheddar, cornmeal, and baking powder in another, larger bowl. Stir with a spoon or rubber spatula until combined. Add the cooled onion mixture and stir. Add the liquid mixture and stir. Pour into the prepared baking dish.
Bake for about 45 minutes until the casserole has puffed up, is deeply browned along the edges, and browning on top. Cool for a few minutes before serving.