Sagaponack Corn Pudding

By Scout0421

WW Core Points: 6 per serving

Ingredients

• ¼ lb (1 stick) unsalted butter
• 5 cups fresh yellow corn kernals cut off the cob (6 to 8 ears)
• 1 cup chopped yellow onion (1 onion)
• 4 extra large eggs
• 1 cup skim milk
• 1 cup FF half & half
• ½ cup yellow cornmeal
• 1 cup FF ricotta cheese
• 3 tbsp chopped fresh basil leaves
• 1 tbsp sugar
• 1 tbsp kosher salt
• ¾ tsp fresh ground black pepper
• ¾ cup (6 oz) grated extra sharp reduced fat cheddar, plus extra to sprinkle on top

Preparation

Step 1

Preheat the oven to 375 degrees. Grease the inside of an 8 to 10 cup baking dish.

Melt the butter in a very large sauté pan and sauté the corn and onion over med high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk and half & half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt and pepper. Add the cooked corn mixture and grated cheddar and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan ½ way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.