Friday, August 3, 2012

Southern Corn Pudding

Southern Corn Pudding
What is better than fresh corn during the Summer? I would definitely put it up there with heirloom tomatoes and Georgia peaches as my favorite produce to enjoy during these hot summer days. I especially love Silver Queen Corn because it's just perfectly sweet and crunchy. There a bunch of recipes that I have to make with it. Some are super simple like a light sauté or grilling corn on the cob outside on a grill. But as a Southerner, I gravitate towards creamed corn, cheesy corn casserole, and my personal favorite, corn pudding. Corn pudding is a savory, egg-custard based dish with fresh corn kernels folded in, and then it is baked until golden brown and set in the center. Although it is called pudding, it is not super sweet like the stuff you make for dessert. I do know some people who don't like this type of corn pudding because of the eggy texture. But, I guarantee that all you other Southerners out there will (and you probably have an awesome recipe to share with me). As I mentioned last week, our little herb garden is just overflowing with basil, so I decided to top our corn pudding with a drizzle of homemade pesto (and a little freshly grated parmesan cheese) . It was the perfect accompaniment. I mean fresh basil + sweet corn? Nothin' better y'all!! Enjoy :)
Southern Corn Pudding with a Drizzle of Homemade Pesto & Grated Parmesan
For the Southern Corn Pudding:
2T Unsalted Butter
2C Fresh Corn Kernels
4 Green Onions, Thinly Sliced
3 Large Eggs
1T Honey
1T AP Flour
1C Whole Milk
1 Pinch of Cayenne & Paprika
1/3C + 2T Sharp Cheddar Cheese, Shredded (I also used a little bit of grated Parmesan)
Homemade Pesto, For Garnishing
Salt & Pepper, To Taste

1. Preheat the oven to 350 degrees and spray a small pan with Pam and set aside (I used small, round ramekins for individual servings).
2. Using a large skillet, melt the butter over medium-high heat. Add the corn and scallions and sauté for 3 minutes. Remove the skillet from the heat.
3. In a large bowl, beat the eggs slightly. Add the honey, flour, milk, cayenne, and paprika. Whisk to combine.
4. Add the corn-scallion mixture to the bowl, as well as the 1/3C of cheddar cheese. Mix thoroughly. Pour the pudding into the prepared baking dish and top with the 2T of shredded cheddar cheese and grated Parmesan.
5. Bake in the preheated oven for 40-45 minutes. Allow the pudding to rest for 15 minutes before serving. Garnish with a drizzle of homemade pesto. 


  1. Hi Juliana. Nice to stumble upon your blog via Pinterest:) It sure looks tasty around here! I especially like this recipe with the tinge of basil. It sound so gooood....

    Thank you so much for sharing...

    P.S. I'm celebrating National Mustard Day at my blog if you feel like popping in!!!

    1. Thanks for visiting & commenting! Can't wait to check out your blog :)


  2. You are my new hero! My dinner plate contents tonight - grilled chicken with your roasted tomato jam, this delicious corn pudding w/the pesto drizzle, and leftover revamped corn & tomato pie from you. I have such a food baby right now, and it was so worth it!!

    1. Aw well you're my commenting hero! And hey, food babies are A-OK in my book darling! Glad you enjoyed :) Keep comin' back, ya'hear!!