Another fabulous holiday recipe that I can thank Ina Garten for---I've been making it for years now and this savory corn pudding has become a family tradition and makes an appearance at Thanksgiving. Of course, I have adapted it to make it somewhat lower in fat--all Ina's recipes are terrific--the same way restaurants recipes are terrific. Mainly, because all the recipes have a ton of butter and cream--haha! Even with the tweaking, this dish is still very good--I hope you enjoy it.
SAVORY RICOTTA BASIL CORN PUDDING (aka Sagaponack Corn Pudding)
1/4 pound (1 stick) unsalted butter (I use 1/2-3/4 stick LIGHT butter)
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) (or frozen or canned--I'm not cutting corn from a cob!!)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs (or 5 large eggs)
1 cup milk (skim)
1 cup half-and-half (fat-free)
1/2 cup yellow cornmeal
1 cup ricotta cheese (part-skim)
3 Tbsp. chopped fresh basil leaves
1 Tbsp. sugar
1 Tbsp. kosher salt
3/4 tsp. freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. (I have SKIPPED this step and it turned out just fine) Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
Serves 8-10 people.
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) (or frozen or canned--I'm not cutting corn from a cob!!)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs (or 5 large eggs)
1 cup milk (skim)
1 cup half-and-half (fat-free)
1/2 cup yellow cornmeal
1 cup ricotta cheese (part-skim)
3 Tbsp. chopped fresh basil leaves
1 Tbsp. sugar
1 Tbsp. kosher salt
3/4 tsp. freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. (I have SKIPPED this step and it turned out just fine) Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
Serves 8-10 people.
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