Corn Pudding

Photo: Oxmoor House

Corn pudding is a specialty of the rural South. This recipe, which uses 5 cups of kernels, is great when you have a bumper crop of corn. Frozen, thawed kernels can be substituted when corn is out of season.

Yield: Serves 12 (serving size: 1/12 of casserole)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 7.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 10g
  • Carbohydrate: 21.2g
  • Fiber: 1.6g
  • Cholesterol: 53mg
  • Iron: 0.7mg
  • Sodium: 349mg
  • Calcium: 285mg

Ingredients

  • 1 tablespoon butter
  • 5 cups fresh corn kernels (8 ears)
  • 1/2 cup chopped green onions
  • 1 1/2 cups fat-free milk
  • 2 large eggs
  • 1 cup part-skim ricotta cheese
  • 1/2 cup yellow cornmeal
  • 1/4 cup chopped fresh basil
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces reduced-fat cheddar cheese, shredded (1 1/2 cups), divided
  • Cooking spray
  • Small fresh basil leaves (optional)

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Melt butter in a large nonstick skillet over medium-high heat. Add corn and green onions; sauté 5 minutes. Remove from heat.
  3. 3. Combine milk and eggs in a large bowl, stirring with a whisk. Add ricotta cheese and next 5 ingredients (through pepper), stirring with a whisk. Stir in 1 cup cheddar cheese and corn mixture; pour into a 2 1/2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with 1/2 cup cheddar cheese.
  4. 4. Bake at 350° for 45 minutes or until set. Garnish with basil, if desired.
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