Summer Corn Pudding
I have been afraid to make Ina's Sagaponack Corn Pudding for years.
It is so fattening, and I know having that casserole in my refrigerator will be a real test of courage. To NOT go in every hour for a spoonful! (same thing applies to macaroni & cheese).
She has cheddar cheese, a cup of ricotta cheese, a cup of heavy cream, a cup of whole milk, and a stick of butter.
I know, a small piece won't kill me, but that's not how I eat. No small pieces here.
I slimmed down her recipe by omitting the ricotta and butter. The results were terrific!
I also did not bake it in a water bath to produce a custard, but I baked it straight in the oven, more like a casserole.
It was more like a crustless quiche, and everyone loved it.
You could also use lowfat milk and omit the heavy cream if you want to really save calories, but then that would be no fun at all.
And yes, I used butter to grease the baking dish. You only live once!
Summer Corn Pudding (loosely adapted from Barefoot Contessa):
4 ears of fresh corn, cut off the cobs
1 red pepper, diced
1 yellow onion, diced
3 tbsp fresh chopped basil
handful of fresh snipped chives
3/4 cup of cornmeal
2 tbsp sugar
1 cup of milk
1/2 cup of heavy cream (I used creme fraiche because I had it)
3/4 cup cheddar cheese
salt & pepper
In a heavy skillet, saute the corn kernels with the chopped onion and red pepper for a few minutes till onion is translucent. Set aside.
Whisk eggs w/ milk, cream, basil, cornmeal, salt & pepper.
Add shredded cheese to the batter.
Butter a casserole dish and pour mixture into pan.
If you want a true "pudding" or custard consistency, then do Ina's water bath.
Place the casserole in a larger baking pan filled with water up to the sides.
If you want a firmer more quiche like dish, then just bake it in the oven at 350F for about 35 minutes.