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.