Ingredients
1/4 cup butter, cubed5 cups frozen corn (about 24 ounces)1 medium onion, finely chopped4 large eggs, lightly beaten2 cups whole milk1 cup whole-milk ricotta cheese1/2 cup cornmeal 1 tablespoon sugar1 teaspoon salt3/4 teaspoon pepper1-1/2 cups shredded cheddar cheese, divided2 tablespoons chopped fresh basil, optional
Preparation
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.
