Dec 20, 2016



Cheryl Wixson
This is a delicious custard that is thickened by puréeing half of the corn in the food processor. In this recipe, fresh basil and Maine goat cheese contribute to the flavors. You could also make this versatile pudding with other cooked vegetables, dried herbs, even Maine shrimp or lobster. Autumn Harvest Corn Pudding is perfect for utilizing extra corn-on-the-cob from a prior meal, or you may use frozen corn, just be sure it is extra-sweet.
Servings 25


  • 8 cups sweet corn
  • 2 cups fresh basil leaves chopped
  • 1/3 cup all purpose flour
  • 4 cups whole milk
  • 8 eggs
  • sea salt and fresh pepper to taste
  • 8 ounces chevre Maine goat cheese, optional


  • Grease a large hotel baking pan. Preheat the oven to 350 degrees.
  • In the bowl of your food processor, pulse 4 cups of the sweet corn until chopped. Scrape into a large bowl. Stir in the remaining corn, basil and flour. Whisk in the milk and eggs. Season with sea salt and fresh pepper. Pour the mixture into the baking dish. Sprinkle the goat cheese over the mixture.
  • Bake in the oven until set, about 45 minutes to one hour. Let stand 15 minutes before serving. Autumn Harvest Corn & Chevre Pudding may be served hot, cold or at room temperature.

Cheryl's Notes

Nutritional analysis per serving: 130 calories, 7 grams protein, 15 grams carbohydrates, 5 grams fat (0 grams trans fat), 76 mg. sodium, 1.5 grams fiber.

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