Cape Cod Corn Pudding

• 1/4 cup butter, cubed
• 5 cups frozen corn (about 24 ounces)
• 1 medium onion, finely chopped
• 4 large eggs, lightly beaten
• 2 cups whole milk
• 1 cup whole-milk ricotta cheese
• 1/2 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1-1/2 cups shredded cheddar cheese, divided
• 2 tablespoons chopped fresh basil, optional

1. Preheat oven to 375u0b0. In a 6-qt. stockpot, heat butter over medium-high heat. Add corn and onion; cook and stir 6-8 minutes or until corn is crisp-tender. Remove from heat.
2. In a large bowl, whisk eggs, milk, ricotta cheese, cornmeal, sugar, salt and pepper. Stir in 3/4 cup cheddar cheese, corn mixture and, if desired, basil.
3. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, 30-35 minutes or until set. Let stand 10 minutes before serving.

butter, frozen corn, onion, eggs, milk, wholemilk ricotta cheese, cornmeal, sugar, salt, pepper, cheddar cheese, fresh basil

Taken from www.tasteofhome.com/recipes/cape-cod-corn-pudding/ (may not work)