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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 11-20 of 167

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  • on December 06, 2011

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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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  • on November 30, 2011

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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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  • on November 27, 2011

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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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  • on November 25, 2011

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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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  • on November 24, 2011

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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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  • on November 22, 2011

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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!

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  • on November 20, 2011

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    This was delicious and a hit at the potluck I took it to. One of my friends who hates corn pudding really liked it. Try it! you won't be disappointed! I did have to bake it much longer than the 40-45 minutes advised by the recipe but perhaps that's because I used an deeper oval dish instead of a wider more shallow dish. I will be making this again.

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  • on November 14, 2011

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    My favorite corn pudding so far! Served it as a side dish w/Ina's tequila lime chicken and her guacamole for a summer get-together I had!

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  • on November 12, 2011

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    Perfect balance of sweet and savory, excellent side dish for everything from an outdoor BBQ to a formal holiday dinner. Only caveat is the salt -- even a full tablespoon of kosher salt is a bit too much for me, especially since the cheddar and ricotta are both pretty salty, as is the milk and half&half. I cut back to half a tablespoon of kosher salt, and if you're using regular salt, you definitely want to limit to maybe a teaspoon or less. I originally made this for a backyard BBQ, so I omitted the basil. The recipe is delicious without, and I imagine you can really have some fun with substitutions -- chopped jalepenos, thyme, bacon, chopped sundried tomatoes, etc.

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  • on August 14, 2011

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    This was awesome! I even slimmed it down, using 3T butter, skim milk, fat free half & half, reduced fat ricotta. It was not done at 40 minutes, but at 55 minutes it was perfect. My husband raved & raved! Will surely make this again.

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