Savory Corn Basil Pudding
Dive into the creamy, herbaceous delight of Savory Corn Basil Pudding, a unique twist on traditional comfort food that will elevate your table. This dish marries the natural sweetness of fresh corn with the fragrant touch of chopped basil, all nestled in a luscious custard enriched with Parmesan cheese and a hint of nutmeg. Baked in a water bath for a silky, souffle-like texture, this recipe offers effortlessly gourmet results in just 50 minutes. Perfect as a side dish or a light vegetarian main, it's an irresistibly savory option for brunch, dinner, or special gatherings. Serve it warm with a sprinkle of Parmesan or fresh basil for a beautifully rustic and flavorful presentation that'll wow your guests. Keywords: savory corn pudding, basil recipes, Parmesan custard, side dishes with corn, comfort food recipes.
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Recipe Information
Ingredients
- 3 cups Fresh corn kernels
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 Large eggs
- 0.5 cups Grated Parmesan cheese
- 0.25 cups Fresh basil leaves, chopped
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C) and grease a 2-quart baking dish or individual ramekins with butter.
In a blender, combine 2 cups of the corn kernels, whole milk, and heavy cream. Blend until smooth, then pour the mixture through a fine mesh strainer into a large mixing bowl to remove any pulp.
In the same bowl, whisk in eggs, grated Parmesan cheese, melted butter, all-purpose flour, salt, black pepper, and ground nutmeg until fully combined.
Fold in the remaining 1 cup of whole corn kernels and the chopped fresh basil leaves.
Pour the mixture into the prepared baking dish or evenly divide it among ramekins.
Place the baking dish or ramekins in a deep roasting pan and pour hot water into the pan until it reaches halfway up the sides of the dish or ramekins. This water bath will ensure even baking and a creamy texture.
Bake in the preheated oven for 30-35 minutes, or until the pudding is set and golden on top. If using ramekins, check for doneness around 25 minutes.
Carefully remove the baking dish or ramekins from the water bath and allow to cool for 5-10 minutes before serving.
Serve warm, garnished with additional fresh basil leaves or a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 3610 mg | 157% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 61.1 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1210 mg | 93% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2716 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
