Savory Corn & Basil Pudding

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“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"”

Ingredients Nutrition

  • 5 ears corn, husks & silk removed,scraped
  • 2 tablespoons flour
  • 2 tablespoons cornmeal
  • 2 eggs
  • 2 egg yolks
  • 12 cup whole milk
  • 2 tablespoons butter, melted
  • 14 teaspoon salt
  • 12 teaspoon denzels hot pepper sauce or 12 teaspoon other hot pepper sauce
  • 12 cup lightly packed chopped fresh basil


  1. Heat oven to 350 degrees F.
  2. Generously butter a 4 cup low baking dish (gratin dish).
  3. 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.
  4. You should have apprx 1 1/2 cups of corn pulp.
  5. In a bowl whisk the flour, cornmeal& eggs until very smooth.
  6. Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
  7. Stir in the basil& corn pulp.
  8. Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.

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