Sagaponack Corn Pudding Recipe

Name: Sagaponack Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound (1 stick) unsalted butter; 5 cups fresh or frozen yellow corn kernels (6 to 8 ears); 1 cup chopped yellow onion (1-2 onions); 4 extra-large eggs; 1 cup milk; 1 cup half-and-half; 1/2 cup yellow cornmeal; 1 cup ricotta cheese; 4 tablespoons chopped fresh basil leaves; 1 tablespoon sugar; 1 tablespoon kosher salt; 3/4 teaspoon freshly ground black pepper; 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Servings: persons

1/4 pound (1 stick) unsalted butter
5 cups fresh or frozen yellow corn kernels (6 to 8 ears)
1 cup chopped yellow onion (1-2 onions)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
4 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

1
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
2
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
3
Whisk together the eggs, milk, and half-and-half 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.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 pound (1 stick) unsalted butter, 5 cups fresh or frozen yellow corn kernels (6 to 8 ears), 1 cup chopped yellow onion (1-2 onions), 4 extra-large eggs, and more.

Yes, Sagaponack 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.

Sagaponack Corn Pudding

How did you like this recipe?

Frequently Asked Questions