CORN PUDDING WITH BASIL AND CHEDDAR

Corn Pudding With Basil and Cheddar image

Provided by Karrie Ann

Categories Corn

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

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8 tablespoons unsalted butter
5 cups corn kernels
1 cup chopped yellow onion
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon fresh ground black pepper
3/4 cup grated extra-sharp cheddar cheese (plus more to sprinkle on top)

Steps:

preheat oven to 375°F.
Grease and 8 to 10 c baking dish. Melt the butter and add the corn and onions, and sauté for 4 minute let cool slightly.
Mix together eggs, milk and the 1/2 and 1/2 in a large bowl. Slowly add in the cornmeal and then the ricotta. Add the basil, sugar salt and pepper. Then add the corn mixture, and finally the cheddar.
Pour into your baking dish. Sprinkle more cheddar on top.
Place the dish in a hot water bath and bake for 40 to 45 minute Serve warm.

Nutrition Facts : Calories 439.7, Fat 28.2, SaturatedFat 16.4, Cholesterol 197.3, Sodium 1050.7, Carbohydrate 35, Fiber 3.4, Sugar 2.9, Protein 16.1