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Sagaponack Corn Pudding Recipe

Sagaponack Corn Pudding

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (167)

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Average Rating:

Total Reviews: 167

Showing 161-167 of 167

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  • on June 08, 2004

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    This recipe is a great base - it sets up well, and makes a lot - so it's good for a crowd - my problem with it is this - there is a lot of basil in there, and a lot of cheddar cheese, and a lot of ricotta... all of these ingredients are able to stand on their own, but you don't need this combo - I just don't think cheddar pairs well with basil. I felt that the corn was overwhelmed, and just offered texture - maybe that was the point - I don't know. I was the only person out of the goup that ate the pudding who felt this way. I will reuse the recipe, but play with the flavors a little... I think the corn should be the star.

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  • on June 07, 2004

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    the whole family loves this recipe. well worth the effort

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  • on June 03, 2004

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    Wonderful, simple recipe for summertime ease and fresh corn coming in. Also able to hide the eggs for my preteen vegan in order to get more protein into them.

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  • on June 01, 2004

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    My boyfriend loves corn so I cook it for him a lot of different ways. This had to stand up to some tried and true recipies, and it did.

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  • on May 31, 2004

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    amazing

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  • on May 31, 2004

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    This one is over the top...

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  • on May 31, 2004

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    Loved everything about this dish.

    I used low or no fat dairy igredients, added diced jalape?o and red peppers to mix. Also sprinkled chopped basil over cheese prior to baking.

    Since I was cooking for one, I cut all ingredients to 25% and used a well oiled bundt pan.

    Beautiful presentation when plated brown side up.

    Served with Tandori style chicken & salad. Will serve leftovers with kale and salmon.

    This is a real keeper!

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