Corn Pudding

Name: Corn Pudding
Ingredients: 1 tablespoon butter; 5 cups fresh corn kernels (8 ears); 1/2 cup chopped green onions; 1 1/2 cups fat-free milk; 2 large eggs; 1 cup part-skim ricotta cheese; 1/2 cup yellow cornmeal; 1/4 cup chopped fresh basil; 1 tablespoon sugar; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 6 ounces reduced-fat cheddar cheese, shredded (1 1/2 cups), divided; Cooking spray; Small fresh basil leaves (optional)

14 ingredients

4 steps

Ingredients

1 tablespoon butter
5 cups fresh corn kernels (8 ears)
1/2 cup chopped green onions
1 1/2 cups fat-free milk
2 large eggs
1 cup part-skim ricotta cheese
1/2 cup yellow cornmeal
1/4 cup chopped fresh basil
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces reduced-fat cheddar cheese, shredded (1 1/2 cups), divided
Cooking spray
Small fresh basil leaves (optional)

Directions

1

Preheat oven to 350°.
2

Melt butter in a large nonstick skillet over medium-high heat. Add corn and green onions; saute 5 minutes. Remove from heat.
3

Combine milk and eggs in a large bowl, stirring with a whisk. Add ricotta cheese and next 5 ingredients (through pepper), stirring with a whisk. Stir in 1 cup cheddar cheese and corn mixture; pour into a 2 1/2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with 1/2 cup cheddar cheese.
4

Bake at 350° for 45 minutes or until set. Garnish with basil, if desired.