2cups sweet corn1 – 12 ounce package of frozen corn
1½tablespoonsall purpose flouruse corn meal for gluten free
sea salt and fresh pepper to taste
Grease an 8” x 8” glass baking pan. Preheat the oven to 350 degrees.
In the bowl of your food processor, pulse 1 cup 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 grated cheese over the mixture.
Bake in the oven until set, about 30 to 35 minutes. Let stand 15 minutes before serving. Summer Corn Pudding may be served hot, cold or at room temperature.