Cape Cod Corn Pudding Recipe
Cape Cod Corn Pudding Recipe photo by Taste of Home
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Cape Cod Corn Pudding Recipe

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A family member passed along this recipe for corn baked with cheddar and ricotta. Don’t skip the fresh basil—it adds a hint of sweet flavor reminiscent of mint and anise. —Melinda Messer, Benson, North Carolina
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
MAKES: 8 servings


  • 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 (6 ounces) shredded cheddar cheese, divided
  • 2 tablespoons chopped fresh basil, optional


  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. 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. 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. Yield: 8 servings.
Originally published as Cape Cod Corn Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p107

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