Sagaponack Corn Pudding




1 stick unsalted butter
5 cups fresh corn kernels cut off the cobs (6-8 ears), or
frozen corn
1 cup chopped yellow onion (1 onion)
4 x-lg. 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. each) grated extra sharp cheddar, plus extra to sprinkle on top


Preheat oven to 375°F. Grease inside of an 8-10 cup baking dish. Melt butter in a very large saute pan and saute the corn and onion over medium high heat for 4 minutes. Cool slightly.

Whisk the eggs, milk, half and half in a large bowl. Slowly whisk in the cornmeal, then the ricotta. Add the basil, sugar, salt and pepper. Add the cooked corn mixture and grated cheddar, then pour into prepared baking dish. Sprinkle 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 for 35-40 minutes, until top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Author's Comments

From Barefoot Contessa. She says she always found corn puddings to be bland, so she played around till she got this version. The basil and the cheddar give nice flavor without overpowering the corn. If you can't get fresh, use frozen corn. Fantastic! (makes a very full 11 x 7 pan)

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