Many recipes for corn pudding use Cream Style Corn that contains modified corn starch which I avoid on my gluten-free diet. At first I tried to make my own “cream style” corn but that was a lot of extra work so when I found this recipe using fresh or frozen corn in the “Barefoot Contessa Family Style” cookbook I stuck with it. I used milk instead of light cream and cut the recipe in half so it is suitable for a smaller family so do not hesitate to double this recipe if you are sharing with a crowd. I do not always have ricotta in the fridge so I have substituted cream cheese or cottage cheese and was pleased with the result.
1/4 cup butter
1/2 cup onion, chopped
2 1/2 cups frozen corn (or fresh)
1/2 pkg (250 g) cream cheese or 1/2 cup ricotta
1/4 cup cornmeal
3/4 cup milk, may use some cream if you like
1 tsp white sugar
1 tsp salt
1/4 tsp black pepper
1 Tbsp fresh basil or chives (optional)
1/4 cup grated old Cheddar plus some to sprinkle on top
- Melt butter in a frying pan over medium heat, add onion and cook for several minutes, until soft.
- Add corn and continue to cook for a few more minutes and let cool slightly.
- Beat cream cheese with corn meal until soft then beat in eggs one at a time, then milk, sugar, salt and pepper.
- Stir in basil, if using, and cheese. Pour into a greased casserole dish, sprinkle a little more cheese on top and bake at 375°F for 40 – 50 minutes until top begins to brown and a knife inserted in the centre comes out clean. Serves 5-6
If you are able to use a can of creamed corn it is even easier to make a kid friendly corn pudding that is in the oven in no time….
Claudia’s Corn Pudding
1 can (14 oz) creamed corn
1 can (14 oz) corn Niblets, drained or 2 cups frozen corn
1 cup milk
1/2 cup butter or margarine, melted
3/4 cup corn meal
- Stir both corns, milk, butter and corn meal together in a buttered 2 quart covered casserole dish.
- Bake for 1 hour at 350 °F with the lid on then remove lid and continue baking until set, about 15 minutes.
Corn in pudding just seems so different, but not different enough not to try it.
Looks delicious! I love that you used ricotta in this.