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Sagaponack Corn Pudding


Recipe adapted from Inta Garden archives.


  • 1/4 pound unsalted butter
  • 5 cups fresh corn kernels cut off the cob (6 to 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 tablespoons chopped fresh basil leaves
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 cup grated extra-sharp Cheddar, plus extra to sprinkle on top


Preheat oven to 375°F

  1. In a very large saute pan, melt the butter and saute corn and onion over medium-high heat for 4 minutes. Cool slightly.
  2. Whisk together eggs, milk and half and half in a large bowl. Slowly whisk in cornmeal and then ricotta.
  3. Add the basil, sugar, salt and pepper. Then add the cooked corn mixture and grated cheddar.
  4. Pour into a greased 8-10 quart baking dish. Sprinkle the top with more grated cheddar.
  5. Place the baking dish in a larger pan and fill the large pan halfway up the sides of the dish with hot tap water. Bake for 40 to 45 minutes, until the top browns and a knife/ toothpick inserted in the center comes out clean.

Hudson Valley Restaurant Week is back this April 8-21!