Vaughn Family Recipes
Corn Pudding
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portions45 mins
temps totalIngrédients
1/4 pound butter (1 stick), unsalted
5 cups fresh corn kernels (6-8 ears)
1 cup yellow onion, chopped
4 extra-large eggs
1 cup milk
1/2 cup half-and-half
1/2 cup yellow cornmeal
3 tbsp sugar
1 tbsp kosher salt
1/4 tsp black pepper
3 tbsp chopped fresh basil
1 cup ricotta cheese
3/4 cup (6 oz) grated extra-sharp Cheddar
Instructions
Preheat oven to 375°F. Grease an 8-cup baking dish. Melt butter and sauté corn and onion until soft. Let cool slightly. In a bowl, whisk together milk, half-and-half, and eggs, then add cornmeal, sugar, salt, and pepper. Add corn mixture, basil, ricotta, and cheddar. Pour into baking dish and top with more cheddar. Bake in a water bath for 45 minutes until set and browned on top.
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portions45 mins
temps total