Sagaponack Corn Pudding

• portions: 8

Ingrédients

1/4 lb unsalted butter

5 cups fresh corn kernels (from 6-8 ears)

1 cup chopped yellow onion

4 extra-large eggs

1 cup milk

1 cup half-and-half

1/2 cup yellow cornmeal

1 cup ricotta cheese

3 tbsp chopped fresh basil

1 tbsp sugar

1 tbsp kosher salt

3/4 tsp fresh ground black pepper

3/4 cup (6 oz) grated extra-sharp Cheddar

Instructions

Preheat oven to 375°F. Melt butter and saute corn and onion for 4 minutes. Whisk eggs, milk, half-and-half, cornmeal, and ricotta. Add remaining ingredients and pour into a baking dish. Bake in water bath for 40-45 mins.

Notes

Very good, favorite for Christmas!

I use frozen corn instead of fresh. (Mom)

Can be prepared a few days in advance and stored in fridge in large mixing bowl covered in seran wrap. When ready to bake stir ingredients to combine well than pour into large greased baking dish. Cover with greased foil and bake at 325 degrees for about 50 to 90 minutes. Sorry it's not an exact time! Start checking on it regularly at the 50 minute point and bake until it is set (not jiggly) and browned on top.