Ingredients
- 1/4 pound (1 stick) unsalted butter
- 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
- 1 cup chopped yellow onion (1 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 leaves
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Directions
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
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By aimee_carter_91...
Washington, DC
on May 19, 2013
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I was just making this for two so cut the recipe in half. I used coconut oil to sauté the corn and onions, and cream and milk because that's what I had. Turned out great and probably lighter and less rich than the original. But I'll try the original for Thanksgiving or a dinner party.
By Tiny Eater
on January 22, 2013
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The flavor was pretty good, however for some reason I thought this was way too much corn. Too much chomping for the small amount of silky smooth custard around it. I used frozen defrosted corn. I thought half as much would be enough to have a good balance. Maybe if half the corn was puréed or mashed...I did serve this as a main course, as a side it wouldn't be as much of an issue. TIP: I used an 8x8 glass Pyrex pan (which is 8 cups. It came RIGHT to the rim so handling it was crazy. Use a bigger dish.
By maxwell13
on November 23, 2012
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Big hit at Thanksgiving, wanted to try something different, everyone raved about it. Used frozen corn, 1 cup 2% milk, 1 cup light cream (because that's what I had. Everything else I followed the recipe. Fits and cooks perfectly (45 min. in a standard 9x13 Pyrex glass pan, with a lasagna-type pan for the water bath. As others mentioned, I thought basil, cheese and corn, was an odd combo, but it works. This is a custard corn pudding, if you're looking for one that's more cornbread, this isn't it. I will make this again.
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