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Ingredients
- ¼ lb (1 stick) unsalted butter
- 5 cups fresh yellow corn kernels cut off the cob (6-8 ears)
- 1 cupped chopped yellow onion (1 onion)
- 4 extra large eggs
- 1 cup milk
- 1 cup half-and-half
- ½ cup yellow cornmeal
- 1 cup ricotta cheese
- 3 Tbsp chopped fresh basil leaves
- 1 Tbsp sugar
- 1 Tbsp kosher salt
- ¾ tsp freshly ground black pepper
- ¾ cup (6oz) grated extra-sharp cheddar, plus extra to sprinkle on top
Preparation
Step 1
Preheat oven to 375°. Grease the inside of an 8-10 cup baking dish. Melt the butter in a very large sauté pan and sauté the corn and onion over medium-high heat for 4 minutes. Cool slightly. Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar and then pour into baking dish. Sprinkle the top with more grated cheddar. Place the dish in a larger pan and fill the ½ way up the sides of the dish with hot tap water. Bake for 40-45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.