Sagaponack Corn Pudding

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This is the second time I have made this recipe and Ina has tested this pudding to perfection. My family loves it.

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I enjoyed this corn pudding recipe, but my family is accustomed to a creamier, sweeter Southern version, and they thought this recipe was "just OK" and not a "keeper." I think it's a great basic recipe for a brunch souffle. Other reviewers mentioned adding bacon or shrimp, and that sounds tasty! It did take me longer than 20 minutes prep time.

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This is really wonderful. I was a bit skeptical about the flavors, but I should know better than to second-guess Ina. She has never let me down. Everyone (even the picky eaters loved this, and my husband has asked me to make it again soon.

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This recipe was phenominal! It was more of a side dish than most corn puddings. We made it in bulk for a party (20 cups of corn and although there were plenty of leftovers, there was very little of the corn pudding left. Csn't wait to make it again.

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Very light and moist, I used frozen roasted corn and it turned out just fine.

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I have made this dish so many times and so many different ways and all have been delicious. I have replaced the milk and half and half with 1% milk with good results. I have also added bacon, ham, shrimp and sausage at different times - all have been great. I have also replaced the ricotta with goat cheese with excellent results. Make sure you use fresh basil or only use half the amount of dried basil or it will be too overpowering.

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This was wonderful!! It was a huge hit at a cookout I had. Everyone raved about it and it was super easy to make!!

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Easy, easy, easy. I substituted frozen corn for fresh and it turned out beautiful. I had a lot left over and the neighbors used it as a breakfast side dish.

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Easy and so well liked.

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I grew up with my mother making corn pudding, but this version takes it over the top. Delicious mix of flavors.