Sagaponack Corn Pudding

---

Adapted from barefoot contessa family style

---

Steps

---

Preheat oven to 375.

---

Grease baking dish.

---

Saute corn and onion in the butter over medium high heat for 4 minutes.

---

Cool slightly.

---

Whisk together milk , half-and-half and eggs.

---

Slowly whisk in cornmeal and ricotta cheese.

---

Add basil , sugar , salt and pepper.

---

Add the corn onion mixture and the grated cheddar cheese.

---

Pour into the greased baking dish.

---

Sprinkle top with additional grated cheese.

---

Place the baking dish in a larger pan and fill with water half way up the side of the baking dish.

---

Bake for 40 to 45 minutes until a knife inserted in center comes out clean.

---

Serve warm.

---

Ingredients

---

unsalted butter, corn, onion, extra-large eggs, milk, half-and-half, yellow cornmeal, ricotta cheese, fresh basil leaves, sugar, kosher salt, black pepper, extra-sharp cheddar cheese