Summer Corn Pudding | Dorothy Lane Market

Summer Corn Pudding

PREP TIME 15 mins
COOK TIME 1 hr
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 12th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 Tbsp butter
  • 2 tsp garlic, minced
  • 2 cups fresh corn kernels (about 2-3 ears)
  • 4 green onions, chopped
  • ¼ cup poblano or jalapeno, finely chopped
  • 3 eggs
  • 1 Tbsp DLM 100% Pure Honey
  • 1 Tbsp flour
  • 1 cup whole milk
  • 1 tsp salt
  • ½ Tbsp black pepper
  • ⅛ tsp cayenne
  • ½ cup +2 Tbsp sharp Cheddar cheese, grated
  • ¼ cup fresh basil, chopped

INSTRUCTIONS

1
Preheat oven to 350°F and grease a 1-quart baking dish.
2
In a large sauté pan, heat the butter over medium heat and sauté the garlic, corn, green onion, and finely chopped pepper for 3 minutes. Remove from heat and set aside.
3
In a large bowl, beat the eggs and add honey, flour, milk, and spices, whisking to combine. Add the corn mixture, ½ cup cheese, and basil; stir to combine.
4
Pour the pudding into the prepared baking dish and sprinkle the top with the remaining cheese. Bake for 40 minutes and let pudding rest for 15 minutes before serving.

Reviews

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Sep 16th 2022

I have made this several times during the summer. It has a little bit of heat and the medley of flavors is awesome!

- Angi

Dorothy Lane Market says:

Hello Angi! We're so glad to hear that you enjoyed this recipe. Thank you for sharing your experience!

Summer Corn Pudding

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 1 hr
SERVINGS 4

INGREDIENTS

  • 2 Tbsp butter
  • 2 tsp garlic, minced
  • 2 cups fresh corn kernels (about 2-3 ears)
  • 4 green onions, chopped
  • ¼ cup poblano or jalapeno, finely chopped
  • 3 eggs
  • 1 Tbsp DLM 100% Pure Honey
  • 1 Tbsp flour
  • 1 cup whole milk
  • 1 tsp salt
  • ½ Tbsp black pepper
  • ⅛ tsp cayenne
  • ½ cup +2 Tbsp sharp Cheddar cheese, grated
  • ¼ cup fresh basil, chopped

INSTRUCTIONS

1
Preheat oven to 350°F and grease a 1-quart baking dish.
2
In a large sauté pan, heat the butter over medium heat and sauté the garlic, corn, green onion, and finely chopped pepper for 3 minutes. Remove from heat and set aside.
3
In a large bowl, beat the eggs and add honey, flour, milk, and spices, whisking to combine. Add the corn mixture, ½ cup cheese, and basil; stir to combine.
4
Pour the pudding into the prepared baking dish and sprinkle the top with the remaining cheese. Bake for 40 minutes and let pudding rest for 15 minutes before serving.

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