search barefoot contessa

Sagaponack Corn Pudding

Photo: Mallory Samson

  • 1/4 pound (1 stick) unsalted butter
  • 5 cups fresh 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. Grease the inside of an 8- to 10-cup baking dish.

Melt the butter in a very large sauté pan and sauté 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 halfway 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.

Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Share This

From the cookbook

Barefoot Contessa Family Style Cookbook Details

Keep In Touch!

Newsletter Signup

Sign up and I'll send you great recipes and entertaining ideas every week!

barefoot contessa


Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up and every week we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)