The ultimate corn pudding, from the Barefoot Contessa. Sometimes the oldest recipes you know get forgotten, and it’s like seeing an old friend again. Hello Sagaponack Corn Pudding!
This recipe makes a brilliant dish that honestly works for breakfast, lunch or dinner. It’s a cross of a delicious crustless quiche, and a giant thick frittata, but fluffier and cheesier than both of those combined. It is easy to make ahead, and great for a gathering all summer long. It goes great with Tequila Lime Chicken, another recipe to come soon.
The recipe relies upon fresh corn, but if you absolutely cannot find it, I would skip the sautéing and just cook the onions, then add frozen corn (which is pre-cooked) to the recipe and I’m sure it would work great. The dish bakes in a Ban Marie, (a hot water bath) almost like a cheesecake, helping with even cooking. It may seem complicated but its incredibly simple and easy to do.
Sagaponack Corn Pudding
Ingredients
- 4 Tbsp 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 whole milk
- 1 cup half-and-half
- 1/2 cup yellow cornmeal
- 1 cup ricotta cheese
- 3 Tbsp chopped fresh basil leaves, plus more for topping
- 1 Tbsp sugar
- 1 Tbsp kosher salt
- 3/4 tsp freshly ground black pepper
- 8 oz grated extra-sharp cheddar, plus extra to sprinkle on top
Instructions
- 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, sprinkled with more fresh basil.
Notes
