Cape Cod Corn Pudding Recipe
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
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
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
Reviews forCape Cod Corn Pudding
Contests & Promotions
© 2018 RDA Enthusiast Brands, LLC