Corn Pudding With Basil And Cheddar

Name: Corn Pudding With Basil And Cheddar
Ingredients: 8 tablespoons unsalted butter; 5 cups corn kernels; 1 cup chopped yellow onion; 4 extra-large eggs; 1 cup milk; 1 cup half-and-half; 1/2 cup yellow cornmeal; 1 cup ricotta cheese; 3 tablespoons chopped fresh basil; 1 tablespoon sugar; 1 tablespoon kosher salt; 3/4 teaspoon fresh ground black pepper; 3/4 cup grated extra-sharp cheddar cheese (plus more to sprinkle on top)

13 ingredients

5 steps

Ingredients

8 tablespoons unsalted butter
5 cups corn kernels
1 cup chopped yellow onion
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon fresh ground black pepper
3/4 cup grated extra-sharp cheddar cheese (plus more to sprinkle on top)

Directions

1

preheat oven to 375°F.
2

Grease and 8 to 10 c baking dish. Melt the butter and add the corn and onions, and saute for 4 minute let cool slightly.
3

Mix together eggs, milk and the 1/2 and 1/2 in a large bowl. Slowly add in the cornmeal and then the ricotta. Add the basil, sugar salt and pepper. Then add the corn mixture, and finally the cheddar.
4

Pour into your baking dish. Sprinkle more cheddar on top.
5

Place the dish in a hot water bath and bake for 40 to 45 minute Serve warm.