Recipes : Sagaponack Corn Pudding : Food Network

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Sagaponack Corn Pudding
Copyright 2002 Barefoot Contessa Family Style

Ingredients
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 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

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

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

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.

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.