In the Kitchen with Betty Ann Donegan

Chef Betty Ann Donegan was in the kitchen showing us her recipe for Corn Pudding.  She says this is the perfect side dish for Thanksgiving.  The flavors can be tailored to your liking and it can be made vegetarian-style as well.

Corn Pudding

½ stick unsalted butter

5 cups corn, fresh or frozen

1 cup chopped sweet onion

4 extra-large eggs

1 cup milk

1 cup half & half

½ cup stoneground cornmeal

1 cup ricotta cheese

2 tablespoons kosher salt, more or less to taste

½ teaspoon pepper, more or less to taste

6 ounces grated or shredded cheese (swiss, cheddar, jack, etc.) plus extra for sprinkling on top

Fresh herbs of your choice (basil, thyme, etc.), optional

2 ounces cooked, crumbled bacon (optional)

Preheat oven to 375F.  Set up a 10-cup+ baking dish inside a larger baking dish for a water bath.

Saute the corn and onion in the butter until corn is heated through (if frozen) and onion is soft but not brown.  Set aside to cool slightly.

While corn is cooling, in a large bowl, stir together the eggs, milk, half & half, cornmeal, ricotta, sugar, salt & pepper.  Add the cheese of your choice and an herb and/or bacon if desired.  Pulse corn/onion mixture in a food processor until very coarsely chopped.  Add corn mixture to the milk mixture and stir well.  Pour into baking dish.  Add very hot water to the water bath and place in oven.  Bake for 35 to 45 minutes, until golden brown on top and pudding tests clean in the center.