Sagaponack Corn Pudding

• servings: 8

Ingredients

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

Directions

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)