When my friend and neighbor Sandy Perrin asked me to redo her favorite corn pudding recipe, I was hesitant. She had been making the dish for years and loves it. But she wanted it slimmed down and not so sweet.
After a few tries, I came up with this version. Hers was an old-style savory pudding, full of corn flavor. The numbers: 350 calories, 15 grams of fat, 31 grams of sugar. Mine replaces half of the sugar with sautéed sweet onion, uses a mix of part-skim ricotta and 2 percent milk to sub for evaporated milk, and reduces the butter from 4 tablespoons to 1 tablespoon.
The finished dish looks as great as it tastes. The sweetness becomes a back note, and the corn shines.
Sweet Onion and Corn Pudding
6 servings
1 tablespoon unsalted butter, plus more for the baking dish
1/2 medium sweet onion, cut into 1/4 -inch dice
Salt
2 3/4 cups fresh or frozen/defrosted corn kernels
2 large eggs
3 tablespoons cornstarch
3/4 cup part-skim ricotta cheese
3/4 cup low-fat milk (2 percent)
1/3 cup sugar
2 tablespoons finely chopped chives
Preheat the oven to 350 F. Use a little butter to grease a 1 1/2 -to-2-quart shallow baking dish.