Best 7 Corn Pudding With Basil Recipes

EASY CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
• Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

SAVORY CORN & BASIL PUDDING

Steps:

• Heat oven to 350 degrees F.
• Generously butter a 4 cup low baking dish (gratin dish).
• Scrape your corn off the husks- To do this you run a paring knife down the middle of each row of corn, hold the ear over a large bowl and with the back of a spoon scrape the ear from top to bottom- this removes the juice and pulp but leaves the tough skins of the kernals behind.
• You should have apprx 1 1/2 cups of corn pulp.
• In a bowl whisk the flour, cornmeal& eggs until very smooth.
• Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
• Stir in the basil& corn pulp.
• Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.

SAGAPONACK CORN PUDDING

Steps:

• Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
• Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
• Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
• Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

SWEET CORN PUDDING

Steps:

• Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
• In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
• If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
• Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.

CAPE COD CORN PUDDING

Steps:

• Preheat oven to 375°. In a 6-qt. stockpot, heat butter over medium-high heat. Add corn and onion; cook and stir until onion is crisp-tender, 6-8 minutes. Remove from heat., In a large bowl, whisk eggs, milk, ricotta cheese, cornmeal, sugar, salt and pepper. Stir in 3/4 cup cheddar cheese, corn mixture and, if desired, basil., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving.

SEARED SCALLOPS WITH BASIL, ANCHOVY & SWEET CORN PUDDING

Steps:

• MAKE THE CORN PUDDING:
• Preheat the oven to 400°F.
• Butter four 1-cup ramekins.
• In a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes.
• Puree half of the mixture in a blender.
• Return the puree to the saucepan.
• In another medium saucepan, melt the butter.
• Add the flour and cook over moderately high heat, stirring, for 1 minute.
• Gradually whisk in the corn mixture and bring to a boil, then simmer, whisking, for 1 minute; season with salt.
• Remove from the heat and whisk in the egg yolks.
• Let cool until warm, about 20 minutes.
• In a large, stainless steel bowl, using a handheld mixer, beat the egg whites with a pinch of salt until firm peaks form.
• Fold one-third of the beaten whites into the corn mixture, then fold in the remaining whites.
• Spoon the mixture into the ramekins.
• Set the ramekins in a small baking dish and carefully add enough water to the dish to reach one-third of the way up the sides of the ramekins.
• Bake for about 30 minutes, until the puddings are just slightly jiggly in the center.
• MEANWHILE, PREPARE THE SCALLOPS:
• In a large skillet, heat 3 tablespoons of the olive oil until smoking.
• Season the scallops with salt, & white pepper, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes.
• Turn and cook the scallops for 1 minute longer.
• Remove the skillet from the heat and transfer the scallops to a large plate.
• Add the anchovies to the skillet and cook over moderately high heat, stirring, until they dissolve, about 2 minutes.
• Add 1 tablespoon of the lemon juice and the water to the skillet and simmer until thickened, scraping up the browned bits on the bottom of the pan, about 1 minute.
• Remove from the heat.
• Stir in the basil or Italian seasoning and any accumulated juices from the scallops.
• Season with salt & white pepper.
• Return the scallops to the skillet and keep warm.
• In a bowl, toss the pea shoots with the remaining 1/2 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt.
• Arrange the scallops on 4 plates and pour the basil-anchovy sauce on top.
• Mound the pea shoot salad alongside and serve with the corn puddings.