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.
Melt butter in a large nonstick skillet over medium-high heat. Add corn and green onions; sauté 5 minutes. Remove from heat.
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.
Bake at 350° for 45 minutes or until set. Garnish with basil, if desired.
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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