Description
Barefoot Contessa Sagaponack corn pudding embodies summer’s sweet harvest in a rich, creamy side dish. Fresh corn kernels mingle with eggs, cream, and butter, creating a luxurious comfort that brings Southern charm to any table.
Ingredients
Scale
Main Ingredients:
- 800g (5 cups / 1.76 pounds) fresh corn kernels
- 4 extra-large eggs
- 250g (1 cup) ricotta cheese
- 90g (¾ cup) extra-mature cheddar cheese, grated
Dairy and Liquid Components:
- 115g (¼ pound / 1 stick) unsalted butter
- 240ml (1 cup) whole milk
- 240ml (1 cup) single cream (half-and-half)
Seasonings and Additional Ingredients:
- 1 medium yellow onion, chopped
- 75g (½ cup) fine yellow cornmeal (polenta)
- 3 tablespoons fresh basil, chopped
- 1 tablespoon caster sugar
- 1 tablespoon kosher salt
- ¾ teaspoon black pepper, freshly ground
- Extra cheddar cheese for topping
Instructions
- Prepare the oven by heating it to 190°C (375°F) and generously coat an 8- to 10-cup baking dish with butter or cooking spray to prevent sticking.
- In a spacious skillet, melt the butter over medium-high heat. Introduce corn kernels and diced onions, sautéing for approximately 4 minutes until the vegetables become fragrant and slightly softened. Remove from heat and allow to cool momentarily.
- Whisk eggs, whole milk, and heavy cream together in a large mixing bowl until thoroughly combined. Gradually incorporate cornmeal, stirring continuously to prevent lumps. Fold in the ricotta cheese until the mixture achieves a smooth, uniform consistency.
- Incorporate fresh chopped basil, granulated sugar, kosher salt, and freshly ground black pepper into the creamy mixture. Gently fold in the sautéed corn and onion mixture, then add grated sharp Cheddar cheese, stirring to distribute evenly.
- Transfer the complete mixture into the prepared baking dish. Sprinkle an additional layer of Cheddar cheese across the top for extra richness and texture.
- Position the baking dish inside a larger roasting pan. Carefully pour hot tap water into the outer pan, filling it halfway up the sides of the baking dish to create a water bath.
- Slide the pan into the preheated oven and bake for 40-45 minutes. The pudding is ready when it turns golden brown and a knife inserted into the center emerges clean.
- Remove from the oven and allow to rest for 5-10 minutes. Serve warm, garnishing with additional fresh basil if desired.
Notes
- Corn Selection Matters: Fresh corn kernels straight from the cob deliver unbeatable sweetness and texture, transforming this pudding from good to extraordinary.
- Whisking Technique: Gradually introduce cornmeal into liquids, using a slow, steady motion to eliminate potential lumps and create a silky-smooth consistency.
- Spice Boost: Experiment with a dash of cayenne or smoked paprika to elevate the pudding’s flavor profile, adding unexpected warmth and depth.
- Baking Method: Nestle your baking dish inside a larger pan filled with hot water, creating a gentle steam environment that guarantees even cooking and prevents unsightly cracks.
- Resting Period: Give the pudding a brief 5-minute reprieve after emerging from the oven, allowing it to stabilize and develop a perfect, creamy texture before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 130mg