Cape Cod Corn Pudding

12 ingredients
3 steps

Ingredients

  • 1/4 cup butter, cubed
  • 5 cups frozen corn (about 24 ounces)
  • 1 medium onion, finely chopped
  • 4 large eggs, lightly beaten
  • 2 cups whole milk
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1-1/2 cups shredded cheddar cheese, divided
  • 2 tablespoons chopped fresh basil, optional

Directions

  1. 1
    Preheat oven to 375°. In a 6-qt. stockpot, heat butter over medium-high heat. Add corn and onion; cook and stir 6-8 minutes or until corn is crisp-tender. Remove from heat.
  2. 2
    In a large bowl, whisk eggs, milk, ricotta cheese, cornmeal, sugar, salt and pepper. Stir in 3/4 cup cheddar cheese, corn mixture and, if desired, basil.
  3. 3
    Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, 30-35 minutes or until set. Let stand 10 minutes before serving.

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