Cape Cod Corn Pudding
A family member passed along this recipe for corn baked with cheddar and ricotta. Don’t skip the fresh basil—it adds a hint of sweet flavor reminiscent of mint and anise. —Melinda Messer, Benson, North Carolina
Ingredients
- 1/4 cup butter, cubed
- 5 cups frozen corn (about 24 ounces)
- 1 medium onion, finely chopped
- 4 large eggs, lightly beaten
- 2 cups whole milk
- 1 cup whole-milk ricotta cheese
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1-1/2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh basil, optional
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