Corn Pudding

Name: Corn Pudding
Ingredients: 1/2 cup unsalted butter; 5 cups fresh yellow corn kernels; 1 cup diced yellow onion; 4 large eggs; 1 cup milk; 1 cup half-and-half; 1 cup softened goat cheese; 3 tablespoons chopped fresh basil; 1 tablespoon sugar; 1 tablespoon kosher salt; 3/4 teaspoon freshly ground black pepper; 1 cup (4 oz.) shredded extra-sharp Cheddar cheese

12 ingredients

3 steps

Ingredients

1/2 cup unsalted butter
5 cups fresh yellow corn kernels
1 cup diced yellow onion
4 large eggs
1 cup milk
1 cup half-and-half
1 cup softened goat cheese
3 tablespoons chopped fresh basil
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup (4 oz.) shredded extra-sharp Cheddar cheese

Directions

1

Preheat oven to 350°. Melt butter in a large skillet over medium-high heat; add corn and onion, and saute 4 minutes. Remove from heat, and cool 10 minutes.
2

Meanwhile, whisk together eggs and next 2 ingredients in a large bowl; gradually whisk in goat cheese until blended. Whisk in basil and next 3 ingredients; stir in corn mixture and 3/4 cup Cheddar cheese until blended. Spoon mixture into a lightly greased 2-qt. baking dish; sprinkle with remaining 1/4 cup Cheddar cheese.
3

Bake at 350° for 40 to 45 minutes or until golden brown and a knife inserted in center comes out clean. Remove from oven to a wire rack, and cool 15 minutes.