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- Sagaponack Corn Pudding - Adapted from Ian Garten
- 1 stick butter
- 5 cups frozen corn
- 1 cup chopped yellow onion (about 1 large onion)
- 4 extra-large eggs
- 1 cup whole milk
- 1 cup half-and-half
- 1/2 cup cornmeal
- 1 cup ricotta cheese
- 3 tablespoons chopped fresh basil leaves
- 1 tablespoon sugar
- 3/4 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups grated extra-sharp cheddar cheese
View Full Recipe at Pots and Pins
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