Sagaponack Corn Pudding
Discover the comforting charm of Sagaponack Corn Pudding, a luscious blend of summer-sweet fresh corn, creamy milk, and rich eggs baked to golden perfection. This savory side dish strikes the perfect balance between rustic and refined, featuring sautéed onions for depth, yellow cornmeal for texture, and a finishing touch of fresh chives for a pop of color and herby brightness. Ideal for family gatherings or festive occasions, this recipe comes together with minimal effort and delivers maximum flavor. Serve it warm alongside roasted meats or enjoy it as a standalone centerpiece that celebrates the season's finest corn harvest. With its irresistible creamy center and lightly crisp edges, this corn pudding is bound to become a new favorite!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 cups yellow onions, finely chopped
- 4 cups fresh corn kernels (from about 6 ears of corn)
- 5 large eggs
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 0.5 teaspoons ground black pepper
- 2 cups whole milk
- 1.5 cups heavy cream
- 0.75 cups yellow cornmeal
- 2 tablespoons fresh chives, finely chopped
Instructions
Preheat your oven to 375°F (190°C) and generously butter a 9x13-inch baking dish.
In a large skillet, melt the unsalted butter over medium heat. Add the chopped yellow onions and sauté them until translucent and fragrant, about 5 minutes.
Stir in the fresh corn kernels and cook for another 3-4 minutes. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs, sugar, kosher salt, and ground black pepper until well combined.
Slowly add the whole milk and heavy cream to the egg mixture, whisking continuously to incorporate the liquids.
Gradually whisk in the yellow cornmeal until the mixture is smooth and free of lumps.
Stir in the cooked corn and onion mixture from the skillet, ensuring it is evenly distributed throughout the batter.
Pour the mixture into the prepared baking dish, spreading it evenly with a spatula. Sprinkle the finely chopped chives over the top for added flavor and color.
Bake the corn pudding in the preheated oven for about 40-45 minutes, or until the center is just set and the top is golden brown.
Remove from the oven and let the pudding cool for 5-10 minutes before serving. Enjoy warm as a side dish or standalone treat.
Nutrition Facts
Calories |
3208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1411 mg | 470% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 95.2 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 807 mg | 62% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3428 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
