CAPE COD CORN PUDDING
A family member passed along this recipe for corn baked with cheddar and ricotta. Don't skip the fresh basil-it adds a hint of sweet flavor reminiscent of mint and anise. -Melinda Messer, Benson, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a 6-qt. stockpot, heat butter over medium-high heat. Add corn and onion; cook and stir until onion is crisp-tender, 6-8 minutes. Remove from heat., 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., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 378 calories, Fat 21g fat (12g saturated fat), Cholesterol 148mg cholesterol, Sodium 582mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
AUNT CARRIE'S INDIAN PUDDING
"Rich, subtly spiced with cinnamon and ginger, and sweet with molasses, this dessert is a version of the pudding that has been served at the venerable Rhode Island clam shack Aunt Carrie's since it opened, in the 1920s." - Saveur
Provided by rpgaymer
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
- Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
- Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
- Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
- Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
- Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.
Nutrition Facts : Calories 420.8, Fat 11.7, SaturatedFat 6.8, Cholesterol 63.3, Sodium 543.8, Carbohydrate 74.5, Fiber 1.5, Sugar 39.1, Protein 6.9
INDIAN PUDDING CAKE WITH MOLASSES CREAM
A variation on a New England dessert. From Cooking Light several years ago. Prep time does NOT include time to cool cake completely.
Provided by Outta Here
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350-degrees. Coat a 9-inch round cake pan with non-fat cooking spray; line bottom with wax paper. Coat wax paper with cooking spray, and set pan aside.
- Combine first 6 ingredients (brown sugar through vanilla) in a large bowl; stir well, and set aside.
- Combine cornmeal, flour, baking powder, spices and salt in another bowl; stir well, and set aside.
- Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons brown sugar, beating until stiff peaks form.
- Gently fold egg whites and cornmeal mixture alternately into molasses mixture, beginning and ending with egg whites. Pour batter into prepared pan. Bake for 35 minutes or until a wooden pick inserted into center comes out clean.
- Let cool 10 minutes in pan on wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto a wire rack. Carefully peel off wax paper; let cool completely.
- Place cake on serving plate; sift 2 teaspoons powdered sugar over cake.
- Place cream cheese in a bowl, and beat at medium speed of a mixer until smooth. Add remaining ingredients, and beat until well blended. Serve with cake.
Nutrition Facts : Calories 396.7, Fat 12.5, SaturatedFat 3, Cholesterol 11.8, Sodium 350.5, Carbohydrate 61.9, Fiber 1.4, Sugar 40.2, Protein 9.3
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