Cape Cod Corn Pudding

Name: Cape Cod Corn Pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
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

TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing YIELD: 8 servings.

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

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. Preheat oven to 375°. In a 6-qt. stockpot, heat butter over medium-high heat. Add corn and onion; cook and stir until onion is crisp-tender, 6-8 minutes. 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, until set, 30-35 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 378 calories, 21g fat (12g saturated fat), 148mg cholesterol, 582mg sodium, 34g carbohydrate (9g sugars, 2g fiber), 17g protein.

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