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Sagaponack Corn Pudding

They will be thankful for this corn pudding

This year, I'm boldly trying a corn pudding recipe from Barefoot Contessa Ina Garten, for no other reason than it is served in a big casserole dish, has loads of cheese, and, when I watched the Contessa throw it together the other night on the Food Network, she never broke a sweat. If it becomes too much of a strain to find fresh corn, I'm unashamedly going to go for frozen.

8 servings

• 1/4 pound (1 stick) unsalted butter
• 5 cups fresh yellow 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 (6 ounces) grated extra-sharp cheddar cheese, plus extra to sprinkle on top

Preheat the oven to 375 degrees. Grease an 8-to 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.

Whisk together the eggs, milk and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the larger pan with hot tap water to come halfway up the sides of the smaller dish. Bake the pudding for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

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