Wednesday, October 12, 2011

Bake With Bizzy - (Non Dairy Ricotta Corn Pudding)

I, very much want to get across that this is a baking linky and most of us, if we have an oven, bake a lot more than sweets.  I am thrilled with the baked desserts, we are getting but feel free to expand to anything that is baked.

A simple baked potato has merit, a lot of merit, in my opinion.  I love baked potatoes and we know the variations that surround them.  There is the plain baked potato served with butter or sour cream with chives or parsley or whatever you like.  Then, we can stuff it back into its skin or we can double bake it.  We can add a delightful salsa to it.  I am sure you all have your idea of what to do with a baked potato.  

Just like you bake your cake and then fill it or frost it.  Maybe, sprinkle some sugar on it.  Maybe break it into pieces and make cake balls.  

Please bake those cookies, pies and cakes but also bake that potato or that pudding,  kugel, or quiche.  Let's diversify but please do keep those desserts coming.  I love them.

I was looking through Healthy Cooking from Taste of Home and I came across a Pecan Corn Pudding.  Corn pudding is another recipe, I am game to make, each time, I see a new one.  I did not see the pecans in this pudding though.   They did not look right in the photo and I could not see the need for crunch.

I had one issue and that was not making this dairy.  It calls for 6 ounces of Cheddar.  I thought about it and was going to go with Tofutti sour cream until  I remember Tofutti ricotta, which is brand new to me.  This is my version of the magazine's recipe.

Non Dairy Ricotta Corn Pudding


  • 1 cup yellow cornmeal
  • 3/4 teaspoon baking soda
  • 3 eggs
  • 1-1/4 cups buttermilk  (Rice milk with a tablespoon of vinegar)
  • 3/4 cup oil
  • 2 cans  14-3/4 ounces) cream-style corn
  • 3 cups frozen corn
  • 2 medium onions, chopped
  • 2 cups Tofutti Ricotta
  • 1 orange pepper, chopped

  • Method:

  • In a large bowl, combine cornmeal and baking soda. In a small bowl, whisk the eggs, buttermilk and oil. Add cream-style corn, corn and onions and Tofutti ricotta. Stir into dry ingredients just until moistened.  Add orange pepper.  Mix once more gently.
  • Pour into two round cake pans or 1 large 9 x 13 baking dish. 
  • Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Serve warm.   I am not sure how long for the larger baking dish.  Start checking at 40 minutes.  When a knife comes out dry, it is done.  It browns slightly and the outside is ever so slightly crisp.  The inside is creamy.

Please link up a baked item whether sweet or savory.  Thanks for your support and the good eating, you enable.    Linked to Side Dish Saturdays


  1. I have shared Buffalo Hot Wings and Pumpkin Nut Sourdough Muffins. Thank you for hosting!

  2. interesting delicious looking pudding i haven't had like this

  3. We like corn pudding over here, though I always seem to make the same recipe over and over (Alton Brown's). It's good, but it's also time for a change. Have never had it with pecans and I agree with you about the crunch.

    Thanks for hosting!

  4. Hi Bizzy B! I am a new follower from Around My Table hop. I posted Easy Cinnamon Pumpkin Cake Muffins. Thanks for hosting the party!


  5. I love your ricotta corn pudding! gloria

  6. A diversified baker is a happy baker! This corn pudding looks really delicious =)

  7. First time here, by the looks of all those baked goods, I'm going to be here for a while :)
    I added my Mushroom and Hazelnut Pot Pie.

  8. I knew this delicious creation was yours the moment I saw it on the links Chaya! It looks incredibly good! Thanks for linking it. xoxo


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