We love this corn pudding made from our extremely popular bacon ‘n corn chowder mix. It’s a nice savory side dish but can also be served at brunch.
1 package Olive Cart Bacon ‘n Corn Chowder mix
1 stick butter
5 cups fresh corn - off the cob - 6-8 ears
1/2 yellow onion, chopped finely
4 eggs
3 cups 1/2 & 1/2
3 cups water
1/2 cup cornmeal
1 cup ricotta
1 Tablespoon sugar
1 Tablespoon kosher salt
3/4 teaspoon fresh ground pepper
1 1/4 cups grated extra sharp cheddar
Chowder mix- put bag ingredients in medium pot
Pour in 3 cups of water
Pour in 1 cup of 1/2 & 1/2
Bring to easy boil, stirring until combined
Take off heat and cover.
Melt butter in large skillet, sauté onion and corn over medium high for about 5 minutes. Take off heat and cool slightly.
Whisk eggs with 2 cups 1/2 & 1/2- whisk in cornmeal, ricotta, sugar, salt and pepper.
Pour into soup pot- stir- add corn mixture- stir- pour into buttered 13 by 9 casserole dish.
Stir in 1 cup grated cheddar. Top
‘pudding’ with remaining 1/4 cup cheddar.
Bake @ 375 for 40-45 minutes until golden brown and knife inserted comes out clean.
Amy
