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 stick unsalted butter; 5 cups fresh corn kernels cut off the cobs (6-8 ears),; frozen corn; 1 cup chopped yellow onion (1 onion); 4 x-lg. eggs; 1 cup milk; 1 cup half and half; 1/2 cup yellow cornmeal; 1 cup ricotta cheese; 3 tbsp. chopped fresh basil leaves; 1 tbsp. sugar; 1 tbsp. kosher salt; 3/4 tsp. freshly ground black pepper; 3/4 cup (6 oz. each) grated extra sharp cheddar, plus extra to sprinkle on top

Servings: persons

1 stick unsalted butter
5 cups fresh corn kernels cut off the cobs (6-8 ears),
frozen corn
1 cup chopped yellow onion (1 onion)
4 x-lg. eggs
1 cup milk
1 cup half and half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tbsp. chopped fresh basil leaves
1 tbsp. sugar
1 tbsp. kosher salt
3/4 tsp. freshly ground black pepper
3/4 cup (6 oz. each) grated extra sharp cheddar, plus extra to sprinkle on top

1
Preheat oven to 375F.
2
Grease inside of an 8-10 cup baking dish.
3
Melt butter in a very large saute pan and saute the corn and onion over medium high heat for 4 minutes.
4
Cool slightly.
5
Whisk the eggs, milk, half and half in a large bowl.
6
Slowly whisk in the cornmeal, then the ricotta.
7
Add the basil, sugar, salt and pepper.
8
Add the cooked corn mixture and grated cheddar, then pour into prepared baking dish.
9
Sprinkle top with more grated cheddar.
10
Place the dish in a larger pan and fill the pan halfway up the sides of the dish with hot tap water.
11
Bake for 35-40 minutes, until top begins to brown and a knife inserted in the center comes out clean.
12
Serve warm.

976

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.

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

You need 14 ingredients. The key ingredients include: 1 stick unsalted butter, 5 cups fresh corn kernels cut off the cobs (6-8 ears),, frozen corn, 1 cup chopped yellow onion (1 onion), 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

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