Corn Pudding With Basil and Cheddar
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 118.32 ml unsalted butter
- 1182.95 ml corn kernels
- 236.59 ml chopped yellow onion
- 4 extra-large eggs
- 236.59 ml milk
- 236.59 ml half-and-half
- 118.29 ml yellow cornmeal
- 236.59 ml ricotta cheese
- 44.37 ml chopped fresh basil
- 14.79 ml sugar
- 14.79 ml kosher salt
- 3.69 ml fresh ground black pepper
- 177.44 ml grated extra-sharp cheddar cheese (plus more to sprinkle on top)
directions
- 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.
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