Malay (Ricotta Corn Pudding)

• 1 pound fresh ricotta
• 4 tablespoons sour cream
• 4 tablespoons sugar
• 1 teaspoon salt
• 4 extra large eggs room temperature (separated)
• 8 tablespoons fine cornmeal
• 2 tablespoons all purpose flour
• Zest of 1 lemon

1. Preheat the oven to 350 degrees. Butter an 8 by 8 casserole; or glass baking dish.
2. Separate the eggs
3. Beat the egg whites with a pinch of salt till soft picks forms, slowly add sugar and continue beating until stiff and shiny.
4. In a mixing bowl stir egg yolks, ricotta, sour cream, lemon zest and salt.
5. Mix together the cornmeal and flour till well combined and incorporate into the ricotta mixture.
6. Gradually fold in the beaten egg whites.
7. Transfer the batter to the baking dish, smooth the top.
8. Bake for 30 to 40 minutes depending on the oven.
9. It comes out puffed and golden brown almost like a souffle. Serve hot or room temperature.
10. Ricotta in this Corn Pudding may be substitute with any soft and smooth cheese (Farmer's, goat, Mascarpone).

ricotta, sour cream, sugar, salt, eggs, cornmeal, flour, lemon

Taken from food52.com/recipes/10405-malay-ricotta-corn-pudding (may not work)