Sagaponack Corn Pudding | Recipes

Name: Sagaponack Corn Pudding | Recipes
Ingredients: 1/4 pound (1 stick) unsalted butter5 cups fresh corn kernels cut off the cob (6 to 8 ears)1 cup chopped yellow onion (1 onion)4 extra-large eggs1 cup milk1 cup half-and-half1/2 cup yellow cornmeal1 cup ricotta cheese3 tablespoons chopped fresh basil leaves1 tablespoon sugar1 tablespoon kosher salt3/4 teaspoon freshly ground black pepper3/4 cup (6 ounces) grated extra-sharp Cheddar, plus extra to sprinkle on top

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Servings: 8

Ingredients

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1/4 pound (1 stick) unsalted butter5 cups fresh corn kernels cut off the cob (6 to 8 ears)1 cup chopped yellow onion (1 onion)4 extra-large eggs1 cup milk1 cup half-and-half1/2 cup yellow cornmeal1 cup ricotta cheese3 tablespoons chopped fresh basil leaves1 tablespoon sugar1 tablespoon kosher salt3/4 teaspoon freshly ground black pepper3/4 cup (6 ounces) grated extra-sharp Cheddar, plus extra to sprinkle on top

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Instructions

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Step 1

Preheat the oven to 375 degrees. Grease the inside of an 8- to 10-cup baking dish.

Step 5

Melt the butter in a very large sauté pan and sauté the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Step 31

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.

Step 57

Place the dish in a larger pan and fill the pan halfway 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.