1 tablespoon butter or margarine, melted
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1/2 cup chopped yellow onion (optional)
2 egg whites
2 cups skim milk
1/2 cup yellow cornmeal
3/4 cup part-skim ricotta cheese
2 tablespoons chopped fresh basil leaves (optional)
1 tablespoon sugar
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top (white cheddar works great too)
1. Preheat the oven to 375 degrees F. Lightly grease the inside of an 8 to 10-cup baking dish.
2. Melt the butter in a very large saute pan greased with cooking spray and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
3. Whisk together the eggs and milk in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
4. Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.