Sagaponack Corn Pudding
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
53
Sourness
46
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Milk1 cup
Half-And-Half1 cup
Yellow Cornmeal1 cup
Ricotta Cheese3 tbsps
Basil Leaves (chopped fresh)1 tbsp
Sugar1 tbsp
Kosher SaltDirections:
1
Preheat the oven to 375 degrees F
2
Grease the inside of an 8 to 10-cup baking dish
3
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes
4
Cool slightly
5
Whisk together the eggs, milk, and half-and-half in a large bowl
6
Slowly whisk in the cornmeal and then the ricotta
7
Add the basil, sugar, salt, and pepper
8
Add the cooked corn mixture and grated cheddar, and then pour into the baking dish
9
Sprinkle the top with more grated cheddar
10
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water
11
Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean
12
Serve warm