Corn Pudding

2 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Total Time
1 Hour 10 Mins
Yield
Serves 12 (serving size: 1/12 of casserole)
October 2013
RECIPE BY 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.

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)

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 4

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

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Ratings & Reviews

PammyG51's Review

slocook1
November 29, 2013
N/A

slocook1's Review

PammyG51
November 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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