1/2 cup (1 stick) unsalted butter
5 cups frozen corn kernels
1 white onion, peeled, chopped
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons fresh basil leaves, chopped
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup grated sharp cheddar cheese, plus extra for the top
4 tablespoons bacon pieces
Parsley flakes and paprika for garnish
Preheat the oven to 375 degrees. Grease a 9-by-13-inch baking dish.
In a large skillet, melt the butter. Add the corn and onions and saute 4 minutes. Set the corn aside to cool.
In a mixing bowl whisk together the eggs, milk, half-and-half, cornmeal, ricotta cheese, basil, sugar, salt, pepper, bacon and cheese.
Add the sauteed corn mixture and stir to combine.
Pour the mixture into the prepared dish. Sprinkle the top with more cheese, parsley flakes and paprika.
Place the baking dish in a larger baking dish or use a larger foil pan and fill the larger one two-thirds the way up the side with hot water.
Place the dishes in the oven and bake for 40 to 45 minutes or until the pudding is set. Remove it from oven and serve warm.
Serves 16
