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

Directions:

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.