Summer Corn Pudding

Summer Corn Pudding

Using some of the best ingredients summer has to offer, this corn pudding is creamy and delicious.


2 Tbsp butter
2 tsp garlic, minced
2 cups fresh corn kernels (about 2-3 ears)
4 green onions, chopped
¼ cup poblano or jalapeño, finely chopped
3 eggs
1 Tbsp DLM 100% Pure Honey
1 Tbsp flour
1 cup whole milk
1 tsp salt
½ Tbsp black pepper
1⁄8 tsp Cayenne
½ cup + 2 Tbsp sharp Cheddar cheese, grated
¼ cup fresh basil, chopped


Preheat oven to 350°F and grease a 1-quart baking dish. 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. 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. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *