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

Cape Cod Corn Pudding

Cape Cod Corn Pudding
Prep Time
20 min
Cook Time
30 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
Directions
- 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.
- 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, 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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