Harvest Corn Pudding

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.

 

Ingredients:

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

 

Directions:

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 9x13 casserole dish.

Stir in 1 cup grated cheddar. Top ‘pudding’ with remaining 1/4 cup cheddar.