Best Cape Cod Corn Pudding Recipes

CAPE COD CORN PUDDING

Cape Cod Corn Pudding image

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

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 148mg cholesterol, Sodium 582mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.

CAPE COD CORN PUDDING

Cape Cod Corn Pudding image

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

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

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.