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Richard in Cincy

REC: Ina Garten's Sagaponack Corn Pudding --TDF!

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5342 posts
Joined: Dec 12, 2005


Posted to Thread #19685 at 1:58 am on Dec 28, 2010

Made this to take to family christmas potluck and it got rave after rave. This is now the official house holiday corn puddin' in this house.

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
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.

Richard's method: I used cream cheese instead of ricotta, added a tablespoon of Penzey's Green Goddess Dressing Herb mix, subbed lamb fat for 1/4 of the butter, added 5 cloves of minced fresh garlic, used whipping cream instead of half and half, increased the shredded cheddar to 1 cup, and after I buttered the casserole, I coated it with seasoned breadcrumbs (I always do this for casseroles. It makes serving and clean up so much easier, plus it gives a nicer crust).

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