Sagaponack Corn Pudding

Show: Barefoot ContessaEpisode: Tex Mex

Rated: 5 stars out of 5Rate itRead users' reviews (140)

RECIPE
COMMENTS & REVIEWS(140)

Cook Time:
45 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 5 min

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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

Directions

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.

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Comments & Reviews

recipe Sagaponack Corn Pudding
Alexa Tualatin , OR 11-26-2009
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This has become a staple for my Thanskgiving
Rated: 5 stars out of 5

I fell in love with this recipe from the first moment I tried it. That was several years ago and it has been a staple at my... Thanksgiving meal ever since. Thank you Ina! Read more
recipe Sagaponack Corn Pudding
DAVID Fairfax, VA 11-20-2009
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ANSWER FOR THE LAST 2 QUESTIONS
Rated: 5 stars out of 5

I have made this dish without the water bath, and it came out great. I used a large 13"Wx9.5"Dx3"H; 17.5"W and I doubled the... recipe. It came out wonderful. I am making it again for Thanksgiving. II added more sugar because I like my corn pudding sweeter. As for making it ahead of time, I did that last Thanksgiving. I made 2 dishes the night before, kept it refrigerated, and baked it in the morning, it came good also! Every thing I make from the Barefoot Contessa comes out GREAT!!!! Read more
recipe Sagaponack Corn Pudding
claudia stamford, CT 11-16-2009
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great recipe
Rated: 5 stars out of 5

has anyone ever made this recipe ahead of time? I have made it and love it, but I want to make it for Thanksgiving and need... over space. Can I re-heat??Read more
recipe Sagaponack Corn Pudding
Rebecca elburn, IL 11-12-2009
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Question
Rated: 5 stars out of 5

Has anybody made this without the water bath? How did it turn out? Thanks!
recipe Sagaponack Corn Pudding
Chrstine Allison Park, PA 08-29-2009
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One of the Best Side Dishes!!!!!
Rated: 5 stars out of 5

Even though in my family this side dish is a very rare treat, it was probably one of the best I have ever tasted. I made it... for father's day and I was a little apprehensive about trying because I didn't know what it would taste like. But, I tried it and I adored the sweet flavor of the corn against the creaminess of the custard around and the subtle taste of the onions in the background. This dish was very enjoyable!Read more
recipe Sagaponack Corn Pudding
Katie Mount Airy, MD 08-05-2009
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Very Good
Rated: 4 stars out of 5

Was very good, but mine took forever to cook