This is the one dish that Tasia's son, Kelly, requests every Thanksgiving. Take one bite of the rich custard and you'll know why.
1/2 cup unsalted butter
5 cups fresh yellow corn kernels
1 cup diced yellow onion
4 large eggs
1 cup milk
1 cup half-and-half
1 cup softened goat cheese
3 tablespoons chopped fresh basil
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup (4 oz.) shredded extra-sharp Cheddar cheese
How to Make It
Preheat oven to 350°. Melt butter in a large skillet over medium-high heat; add corn and onion, and sauté 4 minutes. Remove from heat, and cool 10 minutes.
Meanwhile, whisk together eggs and next 2 ingredients in a large bowl; gradually whisk in goat cheese until blended. Whisk in basil and next 3 ingredients; stir in corn mixture and 3/4 cup Cheddar cheese until blended. Spoon mixture into a lightly greased 2-qt. baking dish; sprinkle with remaining 1/4 cup Cheddar cheese.
Bake at 350° for 40 to 45 minutes or until golden brown and a knife inserted in center comes out clean. Remove from oven to a wire rack, and cool 15 minutes.
Um, yours will not look anything like the photo- they must have put a whole nother cup of cheese on the top, not 1/4 cup like the recipe says. Also, I would recommend a 9 by 13 pan instead of a 2 quart, because it took at least an hour, and that was jacking up the temp by 25-50 degrees. I knew I did not want to use expensive goat cheese in this, so I used ricotta- really glad I did not waste good flavorful cheese! The flavor of this dish was good, but it was embarrassing to have to put it on the table mid-way through the Thanksgiving meal because it was still not done when everything else was... use a 9x13! Not as creamy as I would have thought either.
My friends and I really enjoyed this corn pudding. It took a full hour for the middle to set. My only criticism is that the goat cheese overpowered the corn flavor. If you are looking for a corn pudding that has a pronounced corn flavor, this would not be the one to try.
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