SAGAPONACK CORN PUDDING
Steps:
- 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.
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John Berthaut
[email protected]Definitely a keeper! I've made this corn pudding several times now and it's always a crowd-pleaser. It's the perfect side dish for summer barbecues or potlucks.
Adnan Dane
[email protected]Yum! This corn pudding was so easy to make and it turned out perfectly. The corn was sweet and creamy, and the bread crumbs added a nice texture. I served it with roasted chicken and it was a hit with the whole family.
Randy Lane
[email protected]Not bad, but not great either. The corn pudding was a bit bland for my taste, even after adding extra salt and pepper. The texture was also a bit too dense for my liking. I think I'll stick to my usual cornbread recipe next time.
Nina Scott
[email protected]Followed the recipe to a T and it turned out great! The corn pudding had a lovely golden brown crust and the inside was moist and flavorful. The addition of bacon and cheese took it to the next level. Will definitely be making this again soon.
Fidi Khan
[email protected]This corn pudding was an absolute delight! The consistency was perfectly smooth and creamy, with a hint of crunchiness from the corn kernels. The herbs and spices added just the right amount of flavor without overpowering the natural sweetness of the