Friday, December 10, 2010

Sagaponack Corn Pudding

I absolutely love this time of year! Still feeling warm and fuzzy from Thanksgiving, I'm starting to really embrace the holiday season. Some of you might say that it is hard to feel Christmasey in L.A. because there isn't snow and it's barely cold. I happen to be just fine without either. I think it's pretty great to walk around without a coat in December, thank you very much! 

Regardless of the weather, the holidays are really just in our hearts. Who couldn't stand to spend a little more time with friends and/or family? Or go beyond that and reach out to those in need that we might not even know. "It's the most wonderful time of the year."

Here is a recipe that I came upon and revised for a Thanksgiving dinner side.  It was delicious and I can see it going well with most main dishes. You don't have to wait until a holiday meal to make it either. 

Sagaponack Corn Pudding

Revised by Foodism Mom from the recipe in 2002 Barefoot Contessa Family Style


  • 3/4 stick unsalted butter
  • 3 x 15.25 oz cans of corn kernels (about 5 cups), drained well
  • 1 cup sliced green onion, about 2 to 3 stalks
  • 4 extra-large eggs
  • 1 cup milk
  • 1 cup half-and-half
  • 1 tablespoon sugar
  • 3/4 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup yellow cornmeal
  • 1 cup ricotta cheese
  • 3/4 cup (6 ounces) grated extra-sharp cheddar, plus 1/2 cup extra to sprinkle on top


Preheat the oven to 375 degrees F. Butter the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the green onion over medium-high heat for 3 minutes. Set aside to cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Mix in the sugar, salt, and pepper. Slowly whisk in the cornmeal and then the ricotta. Add the cooled butter and green onion mixture, corn kernels and grated cheddar; gently fold in until well combined. Then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger oven proof pan and fill the pan 1/2 way up the sides of the dish with hot tap water.
Bake the pudding for 45 minutes to an hour until the top begins to brown, pudding is set and a knife inserted in the center comes out clean. Serve warm.