Corn Pudding

Corn Pudding Recipe
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 time: 1 Hour, 10 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 178
Fat 7.2 g
Satfat 3.5 g
Monofat 2.1 g
Polyfat 1.4 g
Protein 10 g
Carbohydrate 21.2 g
Fiber 1.6 g
Cholesterol 53 mg
Iron 0.7 mg
Sodium 349 mg
Calcium 285 mg

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. Preheat oven to 350°.

2. Melt butter in a large nonstick skillet over medium-high heat. Add corn and green onions; sauté 5 minutes. Remove from heat.

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. Bake at 350° for 45 minutes or until set. Garnish with basil, if desired.

Note:

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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