4 eggs

2 cups whole milk

2 tablespoons finely chopped fresh basil

1/4 cup cornmeal

1/4 cup all-purpose flour

1/4 teaspoon baking powder

1 3/4 teaspoons salt

1/2 teaspoon black pepper

3/4 cup shredded sharp cheddar, divided

1. Grease a 6-cup shallow baking dish. Preheat the oven to 350 F.

2. Combine 2 cups corn kernels, the eggs, milk, basil, cornmeal, flour, baking powder, salt and pepper in a blender. Blend until the mixture is very smooth. Add 1/2 cup shredded cheddar cheese, and blend for 3 seconds more.

3. Pour the pudding mixture into the dish, scatter the remaining 2 cups corn kernels in, and stir to evenly blend. Sprinkle the remaining 1/4 cup cheddar cheese evenly on top.

4. Place the prepared dish in a larger pan. Put the pan in the oven and then pour hot water into the larger pan about halfway up the side of the dish.

5. Bake the pudding for about 50 to 55 minutes or until the center comes out barely clean and the top is golden brown. Carefully remove the dish from the larger pan using oven mitts and place on a trivet. Rest for 5 minutes. Serve using a large spoon or metal serving spatula

Advance preparation: This dish can be made four hours ahead, covered and kept at room temperature. Reheat in a 350-degree oven until hot, about 10 to 15 minutes. This can also be served room temperature.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)