Anyway.... I searched a LOT and found Sagaponack corn pudding by Ina Garten, The Barefoot Contessa, and I liked the technique in it, but not the combination of flavors. The pudding is incredibly easy to assemble despite the list of ingredients, so I recreated it with flavors I thought worked better than those in the original.
So,apologies to the Contessa, but here's my version:
- 5 cups frozen corn
- 1 large shallot, peeled and minced
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 1/2 cup butter or margarine
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried dill
- 1 teaspoon freshly ground black pepper
- 5 large eggs
- 1 1/2 cups half & half plus 1/2 cup milk OR
- 1 cup half & half plus 1 cup skim milk
- 1/2 cup fine cornmeal
- 1 cup part-skim ricotta cheese
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground pepper
- 1 cup shredded cheddar or Gruyere or Swiss cheese, divided
- 3 tablespoons grated Parmesan-Romano cheese blend
Heat oven to 375 while making pudding. Place a large roasting pan in the oven and fill halfway with very hot water. Place casserole dish in roasting pan so the pudding will cook with more gentle heat and some steam. Bake about 45 minutes or until the center is set and tester inserted into the middle is clean.
Let stand 15 minutes before serving. With a green salad, this is a great unexpected lunch and also the perfect side to roasted chicken or roast beef.