This delicious roasted vegetable lasagna is packed with layers of roasted eggplant, zucchini, creamy ricotta, and gooey mozzarella. With a rich marinara sauce and a hint of garlic and basil, this comforting dish is perfect for any occasion.
Ingredients Needed
- 115g (¼ lb) unsalted butter (1 stick)
- 800g (5 cups) fresh corn kernels (6 to 8 ears)
- 1 medium yellow onion, chopped (1 cup)
- 4 extra-large eggs
- 240ml (1 cup) whole milk
- 240ml (1 cup) single cream (half-and-half)
- 75g (½ cup) fine yellow cornmeal (polenta)
- 250g (1 cup) ricotta cheese
- 3 tbsp fresh basil, chopped
- 1 tbsp caster sugar
- 1 tbsp kosher salt
- ¾ tsp black pepper, freshly ground
- 90g (¾ cup) extra-mature Cheddar, grated, plus extra for topping
How To Make Sagaponack Corn Pudding
- Preheat & Prepare: Preheat the oven to 190°C (375°F). Grease an 8- to 10-cup baking dish.
- Sauté Corn & Onion: Melt the butter in a large frying pan over medium-high heat. Add the corn and onion, cooking for 4 minutes. Let cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, milk, and cream. Slowly whisk in the cornmeal, then mix in the ricotta.
- Combine & Assemble: Stir in the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated Cheddar. Pour into the prepared baking dish and sprinkle more Cheddar on top.
- Bake: Place the baking dish in a larger roasting tin. Fill the tin halfway up the sides of the dish with hot tap water. Bake for 40–45 minutes, until golden and a knife inserted in the center comes out clean.
- Serve: Let cool slightly and serve warm.
Recipe Tips
- Use Fresh Corn: For the best flavor, use fresh corn cut off the cob. If unavailable, thawed frozen corn works as a substitute.
- Prevent Lumps: Slowly whisk the cornmeal into the liquid mixture to avoid lumps and ensure a smooth batter.
- Enhance Flavor: Add a pinch of cayenne pepper or smoked paprika to the batter for an extra kick.
- Water Bath Baking: Place the baking dish in a larger pan filled halfway with hot water. This water bath ensures even cooking and prevents cracking.
- Rest Before Serving: Allow the pudding to rest for 5 minutes after baking. This helps it set properly and makes serving easier.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover sagaponack corn pudding and refrigerate for up to 3 days.
Reheating: Reheat leftover sagaponack corn pudding at 350°F for 15 minutes or microwave in short intervals until warmed through for 3 minutes.
Nutrition Facts
Serving Size: 1 slice (1/8 of recipe)
- Calories: 360
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 130mg
- Sodium: 780mg
- Potassium: 280mg
- Total Carbohydrate: 27g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 13g
Try More Recipes:
Barefoot Contessa Sagaponack Corn Pudding
Description
This delicious roasted vegetable lasagna is packed with layers of roasted eggplant, zucchini, creamy ricotta, and gooey mozzarella. With a rich marinara sauce and a hint of garlic and basil, this comforting dish is perfect for any occasion.
Ingredients
Instructions
- Preheat & Prepare: Preheat the oven to 190°C (375°F). Grease an 8- to 10-cup baking dish.
- Sauté Corn & Onion: Melt the butter in a large frying pan over medium-high heat. Add the corn and onion, cooking for 4 minutes. Let cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, milk, and cream. Slowly whisk in the cornmeal, then mix in the ricotta.
- Combine & Assemble: Stir in the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated Cheddar. Pour into the prepared baking dish and sprinkle more Cheddar on top.
- Bake: Place the baking dish in a larger roasting tin. Fill the tin halfway up the sides of the dish with hot tap water. Bake for 40–45 minutes, until golden and a knife inserted in the center comes out clean.
- Serve: Let cool slightly and serve warm.
Notes
- Use Fresh Corn: For the best flavor, use fresh corn cut off the cob. If unavailable, thawed frozen corn works as a substitute.
- Prevent Lumps: Slowly whisk the cornmeal into the liquid mixture to avoid lumps and ensure a smooth batter.
- Enhance Flavor: Add a pinch of cayenne pepper or smoked paprika to the batter for an extra kick.
- Water Bath Baking: Place the baking dish in a larger pan filled halfway with hot water. This water bath ensures even cooking and prevents cracking.
- Rest Before Serving: Allow the pudding to rest for 5 minutes after baking. This helps it set properly and makes serving easier.
Barefoot Contessa Sagaponack Corn Pudding