Sagaponack Corn Pudding

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I was just making this for two so cut the recipe in half. I used coconut oil to sauté the corn and onions, and cream and milk because that's what I had. Turned out great and probably lighter and less rich than the original. But I'll try the original for Thanksgiving or a dinner party.

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The flavor was pretty good, however for some reason I thought this was way too much corn. Too much chomping for the small amount of silky smooth custard around it. I used frozen defrosted corn. I thought half as much would be enough to have a good balance. Maybe if half the corn was puréed or mashed...I did serve this as a main course, as a side it wouldn't be as much of an issue. TIP: I used an 8x8 glass Pyrex pan (which is 8 cups. It came RIGHT to the rim so handling it was crazy. Use a bigger dish.

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Big hit at Thanksgiving, wanted to try something different, everyone raved about it. Used frozen corn, 1 cup 2% milk, 1 cup light cream (because that's what I had. Everything else I followed the recipe. Fits and cooks perfectly (45 min. in a standard 9x13 Pyrex glass pan, with a lasagna-type pan for the water bath. As others mentioned, I thought basil, cheese and corn, was an odd combo, but it works. This is a custard corn pudding, if you're looking for one that's more cornbread, this isn't it. I will make this again.

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This dish was spectacularly yummy at our huge Thanksgiving Feast last night! Did take a bit longer to cook but it was super delish. Very well received by the 20 guests who tried it! Will be on my go to for the holidays now.

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We took this to a group potluck, and we got absolute raves. Easy to prepare, gives incredible results. We used frozen organic corn. The basil gave it a nice kick. We followed the recipe to a T otherwise.

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Easy and delicious! Ina is my go to gal. I have everyone of her books and she has never disappointed me!

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I made this as written one time and realized that I needed to dial back the fat and salt; way too over the top and greasy. The second time I made this I used 2 cups of whole milk and didn't use the half & half at all. I omitted the sugar and used only 1 1/2 teaspoons of salt, didn't grease my baking pan only sprayed it and used part skim ricotta and only 1/2 a stick of butter instead of the whole stick. Guess what? It was even better than the recipe as it was written. The end result was completely satisfying and lacked for nothing in flavor or consistency.

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I love this recipe. When I see fresh, local corn on sale I buy 6 ears and make this pudding. I use a set of Pyrex glass baking dishes where the smaller dish fits into the larger one and the latter serves as the water bath. Because my baking dish is deep (about 3.5 inches deep, I prolong cooking time about an extra 5-10 minutes. Occasionally I pop it under the broiler for 2 minutes to extra-brown the top too. I have made this recipe with both fresh and canned corn and hands down fresh corn is the way to go, especially if bought and taken off the cob the same day before cooking.

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Delicious. I make it at Thanksgiving and Christmas. Even kids like it. It is rich so tends to serve many. Your container will determine how long to cook. Try not to cook in a baking pan that is too deep with small opening or sides will get a bit overcooked and middle will keep soupy for a long time. Use a container with lots of open surface area. But hey even if that happens this is still absolutely out of this world anyway ! yumm yumm.

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Very good. Used 2% milk. Cleaned out my cheese drawer, so used monterey jack with jalapenos, feta, colby and low fat cheddar. Parmesan on top. 2 eggs, 2 egg whites. Only 4 tblsp. butter.