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Corn Pudding

Photo: Oxmoor House
Total time 1 hr, 10 mins
Yield Serves 12 (serving size: 1/12 of casserole)
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.

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)

Nutrition 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

How to Make It

  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.

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