Best 3 Sagaponack Corn Pudding Recipes

In the world of culinary delights, sagaponack corn pudding stands as a testament to the harmonious fusion of fresh, sweet corn and a symphony of flavors. Its origins are deeply rooted in the vibrant history of the East End of Long Island, New York, where farmers nurtured bountiful fields of corn, the lifeblood of this iconic dish. With its golden-brown crust, tender, creamy interior, and an enticing aroma that permeates the air, sagaponack corn pudding has captivated taste buds for generations. As we embark on a culinary journey, let us delve into the secrets of creating this exceptional dish, exploring the perfect balance of ingredients and techniques that make it a timeless favorite.

Here are our top 3 tried and tested recipes!

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

CREAMY CORN PUDDING WITH MUSHROOMS: ESCATOON

Creamy Corn Pudding with Mushrooms: Escatoon image

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 3/4 ounces duck fat
20 ounces small wild mushrooms, cleaned, de-stemmed, and sliced thinly
Salt and freshly ground black pepper
2 bunches parsley, stems removed and chopped finely
2 cups chicken broth
4 ounces very fine cornmeal
9 ounces mascarpone
5 ounces Basque Brebis, grated
3 ounces chicken glace (chicken stock reduced until thick)

Steps:

In a saucepan, melt the duck fat. Add the mushrooms and cook until they are golden. Season with salt and pepper. Add the parsley. Keep the mushroom mixture warm.
In a sauce pot, combine the chicken broth and the cornmeal with a whisk. Season with salt and pepper. Over low heat, cook the mixture just until it thickens and comes together, like a pate a choux. Add the mascarpone and the cheese. Stir until melted. Adjust seasoning. The mixture should be somewhat liquid. If necessary, add some more chicken stock.
Bring the chicken glace to a boil.
Pour the polenta into 4 bowls. Top with the cooked mushrooms. Drizzle with chicken glace.

SAGAPONACK CORN BREAD CASSEROLE

Sagaponack Corn Bread Casserole image

Make and share this Sagaponack Corn Bread Casserole recipe from Food.com.

Provided by deborahsittig

Categories Christmas

Time 1h5m

Yield 14 1/2 cup servings, 10-12 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter
1 medium onion, chopped
2 eggs
3 cups creamed corn
1/2 cup flour
2 cups corn muffin mix (ex. Jiffy)
1 1/2 cups sour cream
2 1/2 cups cheddar cheese, grated

Steps:

Preheat oven to 400.
Melt butter in skillet. Sautee onion until translucent.
In mixing bowl, combine eggs, corn, flour and muffin mix. Mix well. Add sauteed onion mix.
Pour batter into well-greased 8x11 baking dish. Tap to make sure batter is level, then spread sour cream on top. Sprinkle cheese on top.
Bake for 25 minutes in pre-heated oven. Reduce temperature to 350 and bake an additional 25 min or until casserole feels firm in center.
Variation: Add slices of sausage or crisp bacon to the batter or add kernels from a fresh ear of corn.
Advance preparation: Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before reheating. Casserole also freezes well.

Nutrition Facts : Calories 315.6, Fat 21.4, SaturatedFat 13, Cholesterol 96.3, Sodium 427.5, Carbohydrate 21.7, Fiber 1.2, Sugar 3.2, Protein 11.5

Tips:

Use fresh corn. Fresh corn on the cob is the best choice for this recipe, but you can also use frozen or canned corn if you don't have fresh corn available.
Don't overcook the corn. Overcooked corn will be tough and chewy. Cook the corn just until it is tender, about 5 minutes.
Use a good quality cheese. The cheese is a key ingredient in this recipe, so it's important to use a good quality cheese that you enjoy. A sharp cheddar cheese is a good option, but you can also use other types of cheese, such as Monterey Jack or Swiss cheese.
Don't overmix the batter. Overmixing the batter will make the corn pudding tough. Stir the ingredients together just until they are combined.
Bake the corn pudding in a water bath. Baking the corn pudding in a water bath will help to prevent it from drying out. Place the corn pudding dish in a larger baking dish filled with hot water.
Serve the corn pudding warm. Corn pudding is best served warm, but it can also be served cold. If you are serving the corn pudding cold, let it come to room temperature for about 30 minutes before serving.

Conclusion:

Sagaponack Corn Pudding is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh corn and it is also a good source of protein and calcium. The next time you are looking for a simple and satisfying dish to serve, give Sagaponack Corn Pudding a try!