Southern Corn Pudding

3 cups fresh corn kernels (from about 4 or 5 ears), plus more for garnish

1/3 cup sugar

1 teaspoon kosher salt, plus more for garnish

3 large eggs, beaten

2 cups whole milk

3 tablespoons butter, melted

1/2 cup cornmeal

1 teaspoon nutmeg, plus more for garnish

Fresh basil, for garnish

Preheat oven to 375 degrees, and grease a 2-quart oval casserole dish.

In a large bowl, combine corn, sugar and salt; set aside.

In another large bowl, add eggs and milk and beat to combine. Add butter, cornmeal and nutmeg and whisk well until incorporated. Add corn mixture and whisk everything together.

Pour the mixture into prepared dish, and sprinkle with salt and nutmeg. Place dish into a larger baking dish, then fill the larger dish with water until it reaches about halfway up the side of the corn-filled dish. Bake for 1 hour, until the center just jiggles. Let cool slightly, then top with fresh corn and basil sprigs before serving.