Malay (Ricotta Corn Pudding) – a delicious recipe with ricotta, sour cream, sugar, salt, eggs, cornmeal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees. Butter an 8 by 8 casserole; or glass baking dish.
2
Separate the eggs
3
Beat the egg whites with a pinch of salt till soft picks forms, slowly add sugar and continue beating until stiff and shiny.
4
In a mixing bowl stir egg yolks, ricotta, sour cream, lemon zest and salt.
5
Mix together the cornmeal and flour till well combined and incorporate into the ricotta mixture.
6
Gradually fold in the beaten egg whites.
7
Transfer the batter to the baking dish, smooth the top.
8
Bake for 30 to 40 minutes depending on the oven.
9
It comes out puffed and golden brown almost like a souffle. Serve hot or room temperature.
10
Ricotta in this Corn Pudding may be substitute with any soft and smooth cheese (Farmer's, goat, Mascarpone).
480
kcal
Calories
28
g
Fat
32
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound fresh ricotta, 4 tablespoons sour cream, 4 tablespoons sugar, 1 teaspoon salt, and more.
Yes, Malay (Ricotta Corn Pudding) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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