"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Tuesday, September 23, 2008


1 stick unsalted butter
5 c. fresh yellow corn kernels cut off cob (6-8 ears)
1 c. chopped yellow onion (1 onion)
4 extra lg. eggs
1 c. milk
1 c. half and half
1/2 c. yellow cornmeal
1 c. ricotta cheese
3 T. chopped fresh basil leaves
1 T. sugar
1 T. kosher salt
3/4 t. freshly ground black pepper
3/4 c. grated extra-sharp Cheddar cheese, extra for top

Preheat oven to 375. Grease inside of 8-10 cup baking dish. Melt butter in large saute pan; saute corn and onion over medium-high heat 4 minutes. Cool. Whisk together eggs, milk and half and half. Whisk in cornmeal, then ricotta. Add basil, sugar, salt and pepper. Add cooked corn mixture and Cheddar and pour into baking dish. Sprinkle top with more grated Cheddar. Place dish in larger pan; fill halfway up sides with hot water. Bake 40-45 minutes until top begins to brown and knife inserted in center comes out clean. Serve warm.




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