Best 4 Savory Corn Basil Pudding Recipes
Indulge in a culinary journey with our delectable Savory Corn Basil Pudding recipe, a delightful fusion of sweet corn, aromatic basil, and a hint of spice. This savory pudding tantalizes taste buds with its creamy texture and burst of flavors, making it an ideal accompaniment to your favorite main course. For those seeking a vegetarian alternative, our hearty Corn and Black Bean Pudding offers a protein-packed and flavorful option, combining the sweetness of corn with the earthy notes of black beans. But if you're craving something a bit more indulgent, our Corn Pudding with Bacon and Cheese is sure to satisfy your cravings, featuring a rich and creamy texture complemented by crispy bacon and gooey melted cheese. And for a taste of classic comfort food, our simple yet satisfying Southern Corn Pudding is a must-try, delivering a comforting and nostalgic flavor experience.
Here are our top 4 tried and tested recipes!
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.
SAVORY CORN PUDDING
A scoop of this on the side of summer barbecue is pure heaven -- it's a welcome addition to your potato- and pasta-salad rotation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.
- Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.
Nutrition Facts : Calories 239 g, Fat 7 g, Fiber 7 g, Protein 10 g, SaturatedFat 2 g
MISSISSIPPI CORN PUDDING
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Provided by Elle Simone Scott
Categories Side Cornmeal Milk/Cream Sour Cream Cheese Thanksgiving Backyard BBQ Juneteenth Bake Soy Free Vegetarian Corn
Yield 12 servings
Number Of Ingredients 17
Steps:
- Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
- In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
- In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
- Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
- Fold in the onion, celery, corn, and cheese.
- Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.
SAVORY CORN & BASIL PUDDING
This is a lovely side dish that can be enjoyed for Brunch, lunch or dinner.. Great flavor. I increased the hot sauce from the original recipe so cut back if you like mild. This recipe with a few minor changes by me is from "Cooking Pleasures" the official magazine of the "Cooking Club of America"
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Tips:
- Fresh corn is the key to this pudding's success. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it and drain it well before using.
- Use a sharp knife to cut the corn kernels off the cob. This will help to prevent the kernels from becoming mashed.
- Don't overcook the pudding. It should be set, but still slightly wobbly in the center.
- Serve the pudding warm or at room temperature. It can also be chilled and served cold.
- Garnish the pudding with fresh basil or chives for a pop of color and flavor.
Conclusion:
Savory corn basil pudding is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to enjoy corn, give this pudding a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
