Yield 8 Portions
1.5C onion minced
1.5C corn kernels
3floz whey, or more milk
.5C butter melted more for cooking
.25C brown sugar
1. Sweat onions in 1T butter. Once translucent remove from heat.
2. While cooking the onions combine ricotta, eggs, milk and whey with melted butter. In a separate larger bowl mix sugar, salt, pepper, nutmeg and cornmeal.
3. Slowly whisk in the wet mix as you pour it into the dry. Fold in corn, onions and 1Cof cheese, reserving some for garnish on top.
4. Bake at 400 for 40 minutes checking after 30 minutes. When done this pudding
should be golden brown on top and slice with a knife leaving no liquid behind.