Corn and Basil Pudding

Friday, July 20, 2012

This pudding brought a little Thanksgiving to my summer.







Corn and Basil Pudding

Serves 8

 This recipe is adapted from Ina Garten’s, Sagaponack Corn Pudding, in Barefoot Contessa Family Style. My version is made a bit healthier by swapping out the half and half for milk the ricotta for cottage cheese and cutting back on the butter.

4 tablespoon unsalted butter, plus more for greasing
1 small white onion, chopped
6 cobs of corn, kernels cut from the core
4 eggs
2 cups milk
1/2 cup cornmeal
1 cup cottage cheese
1/4 cup chopped fresh basil
 2 tablespoons sugar
salt
fresh ground pepper
3/4 cup grated (6 ounces) cheddar cheese

 Preheat the oven to 375 degrees F. Grease a large soufflé dish with butter. Set aside.

 In a large sauté pan melt the butter. Add the chopped onion and pinch of salt and cook, while stirring, over medium heat for 1-2 minutes or until soft. Add the corn and continue to cook and stir for 3 minutes more. Turn off the heat and set aside. In a large mixing bowl whisk together the eggs and milk. Slowly whisk in the cornmeal. Stir in the cottage cheese, basil, sugar and a teaspoon of salt and 1/2 teaspoon of pepper. Add the cooked corn and onions. Add all but a handful of the grated cheese and mix until combined. Pour the batter into the prepared baking dish. Top with the reserved cheddar cheese. Bake the pudding for 40-45 minutes or until the top begins to brown and the custard is set. It should lightly giggle when gently shaken. Serve warm.

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