I have been making some version of this recipe for years, originally using canned creamed corn. Once I switched to fresh corn, I found the crunch that was needed for this creamy side dish. Pairing the corn with fresh basil from the garden is a classic summer combo. <br />TIP: Allow the pudding to rest for 15 minutes after baking before serving. <br />TIP: This recipe can easily be doubled. Bake in a 9X11 dish for 50 minutes. - Lizthechef

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