Pilgrim Corn Cheese Pudding Food

CAPE COD CORN PUDDING

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.

PILGRIM CORN CHEESE PUDDING

Steps:

• 1. Grease 1 1/2 quart casserole dish. Combine corn, onion, salt, pepper, cracker crumbs and beaten eggs in a bowl. Stir in milk. 2. Pour mixture into casserole dish and drizzle with melted butter. Set casserole dish into pan of hot water and bake, uncovered, at 325°F for 1 1/4 hours, or until firm and lightly browned on top.

PILGRIM PUDDING

Steps:

• In a large bowl, combine milk and pumpkin. Add pudding mix; whisk for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Fold in 1/2 cup whipped topping. , Spoon into two dessert dishes. Garnish with remaining whipped topping; drizzle with caramel topping and sprinkle with almonds.