Sagaponack Corn Pudding

Show: Barefoot ContessaEpisode: Tex Mex

Rated: 5 stars out of 5Rate itRead users' reviews (136)

RECIPE
COMMENTS & REVIEWS(136)

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
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
recipe Sagaponack Corn Pudding
dana Norfolk, VA 07-28-2009
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So freakin' good
Rated: 5 stars out of 5

I love making this for the 4th of July and BBQs. Everyone loves it, but most people have never heard of corn pudding so... they're apprehensive at first. It takes planning and I always do the chopping and any prep work ahead of time (just not the herbs because they turn an unappetizing color) and then I assemble and go. Everyone has seconds and lots of people have asked me for the recipe. Go Ina!Read more
recipe Sagaponack Corn Pudding
Cheyenne FPO, AE 03-02-2009
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the ultimate comfort food
Rated: 5 stars out of 5

This is amazing! I made this as a Thanksgiving side dish and my sister-in-law loved it so much she called me the following... year for the recipe. The next time I make this I am going to substitute the basil for rosemary. I think the rosemary would really compliment the flavor of the corn and my stuffing. Great work Ina!!Read more
recipe Sagaponack Corn Pudding
Merry Fairfax, VA 11-29-2008
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Husband's Favorite
Rated: 5 stars out of 5

My husband loves corn pudding at Thanksgiving so I decided to try this recipe. Every year is asks for "Ina's corn pudding"... by name.Read more
recipe Sagaponack Corn Pudding
Stacie Portland, OR 10-25-2008
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Awesome!
Rated: 5 stars out of 5

I love the fresh corn and basil in this dish. I make it for Thanksgiving now.