Best Sagaponack Corn Pudding Recipes

SAGAPONACK CORN PUDDING

Sagaponack Corn Pudding image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Steps:

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

SAGAPONACK CORN PUDDING

Sagaponack Corn Pudding image

Make and share this Sagaponack Corn Pudding recipe from Food.com.

Provided by TXOLDHAM

Categories Cheese

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter
5 cups corn, cut off the cob (6 to 8 ears)
1 cup onion, chopped
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons fresh basil leaves, chopped
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon black pepper, freshly ground
3/4 cup extra-sharp cheddar cheese, grated, plus extra for sprinkling on top

Steps:

Preheat oven to 375. Grease baking dish.
Saute corn and onion in the butter over medium high heat for 4 minutes. Cool slightly.
Whisk together milk, half-and-half and eggs. Slowly whisk in cornmeal and ricotta cheese. Add basil, sugar, salt and pepper. Add the corn onion mixture and the grated cheddar cheese. Pour into the greased baking dish. Sprinkle top with additional grated cheese.
Place the baking dish in a larger pan and fill with water half way up the side of the baking dish. Bake for 40 to 45 minutes until a knife inserted in center comes out clean.
Serve warm.

Nutrition Facts : Calories 460.1, Fat 28.7, SaturatedFat 16.5, Cholesterol 197.3, Sodium 1065.1, Carbohydrate 39.4, Fiber 3.8, Sugar 6.2, Protein 16.5

SAGAPONACK CORN PUDDING

SAGAPONACK CORN PUDDING image

Categories Egg Vegetable Side Bake

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/4 pound (1 stick) unsalted butter
5 cups fresh or frozen yellow corn kernels (6 to 8 ears)
1 cup chopped yellow onion (1-2 onions)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
4 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Steps:

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish. Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly. Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar. Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.