There are some days that I’m just “in the mood to cook”. Today was one of those days. Dinner was a salad from the garden, a delicious, tender pork roast with herbs and seasoned pepper, grilled zucchini and squash, and the best corn pudding ever – modified from a recipe by one of my favorite cookbook authors, Ina Garten. Dessert was homemade french vanilla ice cream. It’s probably a good thing that I’m not “in the mood to cook” every day!
The Best Corn Pudding Ever
1 stick butter
3 cans whole kernel corn (drained)
I had my heart set on making this dish but when Jim stopped by the market for me, there was no fresh corn! FRESH corn - 5 cups fresh corn kernels cut off the cob (about 6 – 8 ears) would be my preference. The next preference would be frozen corn, but I didn’t have that either! So, I went with canned and the dish was still delicious, but I can’t wait to try it with fresh corn!
1 yellow onion, chopped
4 large eggs, beaten
2 cups whole milk
1/2 cup yellow cornmeal
1 cup ricotta cheese
1 tablespoon Herbs de Provence
1 tablespoon sugar
1 scant tablespoon kosher salt
3/4 teaspoon seasoned pepper
3/4 cup grated sharp Cheddar cheese
Preheat the oven to 375 degrees. Spray a 13 x 9 baking dish with Pam or other vegetable spray.
Melt the butter in a large saute’ pan and saute the onion (and corn if using fresh) over medium-high heat until tender.
Whisk together the eggs and milk in a large bowl. Add the cornmeal and then the ricotta. Add the Herbs de Provence, sugar, salt and seasoned pepper. Add the cooked onion mixture, corn and grated cheddar cheese. Pour into the prepared baking dish.
Bake for about 40 minutes or until top is golden and dish is set.