Sagaponack Corn Pudding

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I had forgotten how wondereful this recipe is. I made it last summer with fresh corn and then just last week. It is fantastic exactly as written.

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I tried this recipe on 7/3/2011. You talking about delicious. It was so good that I am never going back to my old recipe. THANKS INA< AS ALWAYS YOUR RECIPES ROCK!!!!!!!

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I love Ina and trust her recipes, so I fully expected to love this, but I do not. I didn't enjoy the flavor of the basil, and found the onion overpowering. Between the cornmeal and the ricotta, I found it too grainy; several people asked, "Is there potato in this?" It was also rather dry, and the "pudding" part of this doesn't hold the corn very well once a serving is placed on the plate. I found one tablespoon kosher salt to be way too much for us.

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So yummy! Made this for the first time....only chnged the Basil to two tbl instead of three.....A keeper for sure!
Ina, you are my FAVORITE!!!!! Keep up the GREAT recipes!

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This is one of my husband's favorites! It is great in the summer when the corn is fresh and we love at Thanksgiving. The day after Thanksgiving my brother-in-law had the last piece for breakfast with maple syrup ontop. THANKS INA!

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I love basil but could never get with the idea of basil and corn together. I make it with fresh thyme which seems to work well for my family and because that's what I use with corn dishes like succotash. Really creamy and wonderful dish.

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I LOVE YOUR PROGRAM!!!! and how you cook.

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I was looking for something creamier like I had had at a Texas restaurant a few years ago. This seemed a bit dry, but I may have baked it too long. I like the taste of basil but it seemed like an odd ingredient to me and I would leave it out next time. I usually love Ina's recipes. This one was good, not great.

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Love it!

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Nobuko,
Using regular salt instead of kosher salt will DEFINITELY make a difference if you did not adjust the amount. You should have used only about one-third of the recommended amount if you were substituting regular salt for kosher.