Best 3 Sagaponack Corn Pudding Recipes

Indulge in the delectable flavors of Sagaponack Corn Pudding, a quintessential dish that embodies the essence of summer. This savory pudding, born from the kitchens of the historic Sagaponack community, combines the sweetness of corn with a symphony of herbs and spices, resulting in a creamy, golden delight. Prepared with fresh corn kernels, this pudding captures the vibrant essence of the season. Savor the harmonious blend of onions, peppers, and aromatic herbs, including basil, thyme, and chives, which infuse every bite with a burst of flavor. Experience the comforting warmth of this classic recipe, perfect for potlucks, family gatherings, or a cozy night in. Discover variations that cater to your taste preferences, such as a gluten-free version or one with a hint of jalapeño for a touch of spice. Embark on a culinary journey with Sagaponack Corn Pudding, where tradition meets modern flair, and every bite tells a story of culinary heritage.

Let's cook with our recipes!

SAGAPONACK CORN PUDDING

Sagaponack Corn Pudding image

Make and share this Sagaponack Corn Pudding recipe from Food.com.

Provided by TXOLDHAM

Categories Cheese

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter
5 cups corn, cut off the cob (6 to 8 ears)
1 cup onion, chopped
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons fresh basil leaves, chopped
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon black pepper, freshly ground
3/4 cup extra-sharp cheddar cheese, grated, plus extra for sprinkling on top

Steps:

Preheat oven to 375. Grease baking dish.
Saute corn and onion in the butter over medium high heat for 4 minutes. Cool slightly.
Whisk together milk, half-and-half and eggs. Slowly whisk in cornmeal and ricotta cheese. Add basil, sugar, salt and pepper. Add the corn onion mixture and the grated cheddar cheese. Pour into the greased baking dish. Sprinkle top with additional grated cheese.
Place the baking dish in a larger pan and fill with water half way up the side of the baking dish. Bake for 40 to 45 minutes until a knife inserted in center comes out clean.
Serve warm.

Nutrition Facts : Calories 460.1, Fat 28.7, SaturatedFat 16.5, Cholesterol 197.3, Sodium 1065.1, Carbohydrate 39.4, Fiber 3.8, Sugar 6.2, Protein 16.5

SWEET CORN PUDDING

Sweet Corn Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 55m

Yield 3 to 5 servings

Number Of Ingredients 7

Ingredients

6 ears sweet corn
1/2 cup milk
1/2 cup heavy cream
1/2 cup white cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 eggs, beaten
Salt and freshly ground black pepper

Steps:

Preheat oven to 350 degrees F. Grease casserole dish.
Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
Pour into casserole dish and bake for 35 minutes or until set.

WORLD'S BEST CORN PUDDING

World's Best Corn Pudding image

Make and share this World's Best Corn Pudding recipe from Food.com.

Provided by Bliss

Categories Corn

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

4 cups corn, fresh grated or rib (i used canned and it was fine)
1/2 cup flour
2 cups whole milk
8 eggs, beaten
1 cup butter, melted
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons vanilla

Steps:

Preheat oven to 350°.
Grease a 10x15" baking dish.
Blend the corn and flour together, and set aside.
Whisk together the milk and eggs in a large mixing bowl.
Beat in the butter, sugar, salt and vanilla.
Stir in the corn mixture.
Pour the custard into the prepared pan.
Bake for 45-60 min.
until the pudding is set and golden.
Cut into squares and serve at once.
8-10 portions.

Tips:

Use fresh corn. Fresh corn has a sweeter, more flavorful taste than frozen or canned corn.
Don't overcook the corn. Overcooked corn will become tough and chewy.
Use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help to evenly brown the corn pudding.
Don't stir the corn pudding too much. Stirring the corn pudding too much will prevent it from setting properly.
Serve the corn pudding immediately. Corn pudding is best served immediately, while it is still warm and fluffy.

Conclusion:

Sagaponack Corn Pudding is a delicious and easy-to-make side dish that is perfect for any occasion. It is made with fresh corn, cream, eggs, and butter, and it has a slightly sweet and savory flavor. Corn pudding can be served as a side dish to roasted chicken, pork, or fish, or it can be served as a main course with a salad. No matter how you choose to serve it, Sagaponack Corn Pudding is sure to be a hit.