Sagaponack corn pudding from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (page 128) by Ina Garten

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Notes about this recipe

  • gail_sheehq on June 02, 2026

    Delicious

  • kbrooks on July 07, 2025

    This is delicious! Used large eggs instead of extra large. Used polenta for the cornmeal. Perfect dish to use fresh corn when you want something other than corn on the cob. Good hearty gluten free vegetarian main dish.

  • anya_sf on January 16, 2019

    I made 1/2 recipe but used only 2 Tbsp butter and 1 tsp sugar. Used frozen corn and whole grain cornmeal. Substituted smoked mozzarella for cheddar. The pudding took 55 minutes to bake. Flavor was great. The corn was quite sweet, so I'm glad I didn't add more sugar. Basil flavor was very nice.

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