Name: Corn Pudding
Total time: 1 h 10 min
Yield: Serves 12 (serving size: 1/12 of casserole)
Ingredients: 1 tablespoon butter; 5 cups fresh corn kernels (8 ears); ½ cup chopped green onions; 1 ½ cups fat-free milk; 2 large eggs; 1 cup part-skim ricotta cheese; ½ cup yellow cornmeal; ¼ cup chopped fresh basil; 1 tablespoon sugar; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 6 ounces reduced-fat cheddar cheese, shredded (1 1/2 cups), divided; Cooking spray; Small fresh basil leaves (optional)

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slocook1

11/24/2013

This got 5 stars after I tweaked it up a couple of notches in the flavor and comfort factor departments. Not having fresh corn I used frozen instead. Also I swapped out the fat free milk for half and half, used full fat ricotta instead of part skim, 2 and a half cups of sharp cheddar divided instead of a cup and a half of reduced fat cheddar. 10 mins before it was done I topped it with the extra 1 cup of grated sharp cheddar and put it back in the oven til the cheese on top was thoroughly melted. I've been looking for a different side dish to go along with the upcoming Christmas ham and this is going to be it. This turned out so well that I'm going to try using pepper jack in the future for a bit of a spicy twist.

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Corn Pudding

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