Fresh Corn Pudding
Recipe: #19880
July 03, 2015
Categories: Casseroles, Side Dishes, Corn, Brunch, Christmas, Easter, Potluck Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"I have to warn you that this is not low fat, I don't make a habit of making this on a regular basis I wish I could because it's so good, I make it over the holiday season and summer when fresh corn is in season. Baked in a water bath the end result is a soft moist texture. Adapted from Barefoot Contessa"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (261 g)
- Calories 363.4
- Total Fat - 22.5 g
- Saturated Fat - 13.3 g
- Cholesterol - 123.6 mg
- Sodium - 1271.1 mg
- Total Carbohydrate - 28.2 g
- Dietary Fiber - 4.3 g
- Sugars - 2.3 g
- Protein - 15.4 g
- Calcium - 336.9 mg
- Iron - 1.3 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 375 degrees F.
Step 2
Grease the inside of an 8 to 10-cup baking dish.
Step 3
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Step 4
Whisk together the eggs, milk, and half and half in a large bowl. Slowly whisk in the cornmeal, then the ricotta and green chiles. Add the garlic powder, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish.
Step 5
Sprinkle the top with more grated cheddar.
Step 6
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. 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.
Tips
No special items needed.
0 Reviews
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