Sagaponack Corn Pudding

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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.

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We liked the recipe. Used frozen corn and it worked. Wondering if it comes out ok without using the water bath. I only have one huge pan that works for the water bath and one oven.

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It sounded good-- esp the ricotta & cheddar in the corn mix, but overall it didn't stay together like a "pudding" & just wasn't very tasty (I even used roasted corn from Trader Joe's & changed the basil to a can of green chiles. There was not enough corn taste, surprisingly, so I'll be sticking w/ my standard base recipe of creamed, canned corn in the future & add flavors to that base. Definitely don't use a TABLESPOON of salt, either.

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Love this recipe...it's my "go to" for Christmas & Thanksgiving. We grill corn all summer long & will grill some extra to freeze so I can use fresh grilled corn in this. When we use it, I let it defrost in the fridge the night before in a collander so the extra water drains off. The only other modification I make is to use cottage cheese instead of ricotta (I put it in the blender to smooth it out first...I did this out of necessity the first year because my ricotta was bad & it was the only thing I could find in gas stations since all the grocery stores were closed! We never missed the calories or the flavor so I stuck with it.

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Love corn but was not sure about this recipe because of the cheddar cheese? So I changed it for parmesan and romano, and WOW it was amazing and a big hit at the party. Luckily I had the for thought to adjust the salt remembering the parmesan and romano would have a higher salt content.

Will definitely make this recipe again with my twist, and would have given it 5 stars if it did not use cheddar.

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Excellent. Easy. Changed Tbsp to teaspoon in salt and sugar. Used large eggs. Excellent easy casserole. Almost didn't use the basil. It took it over the top delish. Five people out of five loved it. Including the toddler! Win win!

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This is a delicious dish! I've been making it as a side dish every year for thanksgiving for the past 6 years. Definitely a keeper!