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Cape Cod Corn Pudding

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

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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