Savory Corn Pudding With Herbs & Shallots

• 5 cups frozen corn
• 1 shallot large, peeled and minced
• 1/4 cup minced onion
• 2 cloves garlic minced
• 1/2 cup butter or margarine
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried dill
• 1 teaspoon freshly ground black pepper
• 5 large eggs
• 1 1/2 cups milk cups half & half plus 1/2
• 1 cup half & half
• 1 cup skim milk
• 1/2 cup cornmeal fine
• 1 cup part skim ricotta cheese
• 2 teaspoons kosher salt
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground pepper
• 1 cup shredded cheddar or Gruyere or Swiss cheese, divided
• 3 tablespoons grated Parmesan Romano cheese blend

1. Melt butter in a large skillet.
2. Add corn, onion, garlic, shallot, thyme, dill and pepper.
3. Saute about 8 minutes and let cool.
4. Whisk eggs in a large bowl.
5. Add half & half and milk and whisk together.
6. Whisk in ricotta (it will dissolve).
7. Whisk in cornmeal, a tablespoon at a time.
8. Add seasonings and salt, then corn and vegetables.
9. Add 3/4 cup cheddar, Swiss or Grueyere and 2 tablespoons Parmesan blend.
10. Pour into a buttered large casserole dish. Sprinkle remaining cheeses over the top.
11. Heat oven to 375 while making pudding.
12. Place a large roasting pan in the oven and fill halfway with very hot water.
13. Place casserole dish in roasting pan so the pudding will cook with more gentle heat and some steam.
14. Bake about 45 minutes or until the center is set and tester inserted into the middle is clean.
15. Let stand 15 minutes before serving.

corn, shallot, onion, garlic, butter, thyme, dill, freshly ground black pepper, eggs, milk, milk, cornmeal fine, ricotta cheese, kosher salt, thyme, freshly ground pepper, gruyere, romano cheese

Taken from www.yummly.com/recipe/Savory-Corn-Pudding-With-Herbs-_-Shallots-1671703 (may not work)