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

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.