Corn Pudding , again!

I'm obsessed with Corn Pudding recipes. Here's the latest that I just added to my collection.
It's an adaptation of a recipe from Ina Garten.

Here's what you'll need:
Preheat the Oven to 375 Degrees.
1 (8 C - 10 C)  Casserole Dish, sprayed with a Cooking Spray, brushed well with Butter or Crisco.

8 TBS Butter
5 C Corn
1 medium Onion, diced
4 Extra Large Eggs
1 C Whole Milk
1 C Half and Half
1/2 C Corn Meal
1 C Ricotta Cheese
3 TBS Fresh Chopped Basil
1 TBS Sugar
3/4 tsp Pepper
1 1/2 C Grated Sharp White Cheddar Cheese (Vermont White), divided.

In a large skillet on medium high heat:
Butter (heat until melted)
Corn
Onion
Sautée 5 minutes.
Stirring often.
Set aside to cool.

In a large bowl:
Eggs
Milk
Half and Half
Whisk well.

Slowly Add:
Cornmeal
Whisk well.

Add:
Ricotta Cheese
Whisk well.

Add:
Basil
Sugar
Pepper
Whisk well.

Add:
Corn
1 C Cheese
Stir to combine well.

Pour into the Casserole Dish.
Sprinkle evenly with remaining Cheese.

Put the Casserole in a Roasting Pan and fill with Hot Water
1/2 way up the Casserole Dish.

Bake 40 - 50 minutes.
The top should be Golden Brown and a knife in the center should come out clean.

Enjoy!
Peace in the Kitchen!