Cape Cod Corn Pudding Recipe

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

Cape Cod Corn Pudding Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing

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

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.
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.
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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCape Cod Corn Pudding

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review