Florida Stay Sweet Corn Pudding
- Serves 6-8
- 10-15 minutes
- 30-45 minutes
Ingredients:
For the pudding:
3 cups or 3 to 5 ears fresh Florida Stay Sweet corn kernels
4 tablespoons (1/2 stick) unsalted butter
1 cup Vidalia onions, diced fine
1 jalapeño pepper, seeded and chopped fine
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fine-chopped fresh rosemary needles
1 cup heavy cream
3 eggs, beaten
1 cup whole milk
1/2 cup stone-ground yellow cornmeal (C&D Mill, Cantonment, Florida)
1/3 cup granulated sugar
1 cup ricotta cheese
1/2 teaspoon kosher salt
Dash of fresh-ground black pepper
Fresh-grated nutmeg
Instructions:
For the pudding: Preheat oven to 350°F. Add butter to skillet and sweat onions for 3 minutes. Stir in jalapeño; add corn kernels and herbs. Heat this corn mixture in a skillet over medium-high heat, and then reduce to a simmer. Add whipping cream to skillet and simmer 5 to 7 minutes, or until slightly thickened, to make creamed corn. Remove from heat to cool slightly.
In a medium-size mixing bowl, beat eggs and then add milk. Slowly whisk in cornmeal, sugar and then the ricotta. Ladle and stir the cooked creamed corn into the egg mixture. Season with salt and pepper. Spray and coat a 10- to 12-cup cast-iron skillet or casserole dish, and then pour in the pudding mixture. Add freshly grated nutmeg over top.
Bake 35 to 40 minutes — until top begins to brown — and you can insert a toothpick into the center and it comes out clean. Let rest 5 minutes. Serve warm.