Ina's Sagapanack Corn Pudding
Recipe By: Ina Garten
1/4 lb (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6-8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half&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 freshly ground black pepper
3/4 cup (6 oz) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 F. Grease the inside of an 8-10 cup baking dish.
Melt the butter in a very large saute pan and saute the corn and
onion over medium-high heat for 4 minutes. Cool slightly. While
veggies are cooking, whisk together the eggs, milk, and half&half in
a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add
the basil, sugar, salt, & pepper. Stir in the cooked corn mixture
and grated cheese, and then pour into the baking dish. Sprinkle more
grated cheddar over the top.
Place the dish with the pudding in a larger pan and fill the pan 1/2
way up the sides of the dish with hot water. Bake the pudding for
40-45 minutes or until the top begins to brown and a knife inserted
in the center comes out clean. Serve warm.
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