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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Sagaponack Corn Pudding Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1/4 lb. (1 stick) unsalted butter
5 cups fresh corn kernels cut off the cob, or 5 cups frozen corn kernels
1 cup yellow onion, chopped
4 extra large eggs
1 cup milk
1 cup half and half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 Tbsp chopped fresh basil leaves
1 Tbsp sugar
1 Tbsp kosher salt
3/4 tsp freshly ground black pepper
3/4 cup (6 oz) grated extra-sharp Cheddar cheese, plus extra to sprinkle on top
Directions:
Directions:
Preheat oven to 375º.
Grease a 8-10 cup baking dish.

Melt the butter in a 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 halfway 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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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