Sagaponack Corn Bread Casserole Recipes

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SAGAPONACK CORN PUDDING



Sagaponack Corn Pudding image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 13

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Steps:

  • Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
  • Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
  • Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
  • Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

CREAMED CORN CASSEROLE



Creamed Corn Casserole image

Creamed corn is one of my favorite comfort food dishes. Here, I've used my recipe for that dish in a different way that's perfect for gatherings with family and friends: a casserole! Boxed corn muffin mix, Cheddar cheese and sour cream are added to my creamed corn and bake up into an irresistible side dish that everyone will love.

Provided by Kardea Brown

Categories     side-dish

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking dish
8 ears fresh corn, shucked
4 tablespoons unsalted butter
1/4 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 8.5-ounce package cornbread mix, such as Jiffy
One 8-ounce carton sour cream
2 large eggs
One 8-ounce block sharp Cheddar, shredded
2 green onions, thinly sliced, optional

Steps:

  • Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
  • Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat.
  • Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.

SAGAPONACK CORN PUDDING



Sagaponack Corn Pudding image

Make and share this Sagaponack Corn Pudding recipe from Food.com.

Provided by TXOLDHAM

Categories     Cheese

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
5 cups corn, cut off the cob (6 to 8 ears)
1 cup onion, chopped
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons fresh basil leaves, chopped
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon black pepper, freshly ground
3/4 cup extra-sharp cheddar cheese, grated, plus extra for sprinkling on top

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.

Nutrition Facts : Calories 460.1, Fat 28.7, SaturatedFat 16.5, Cholesterol 197.3, Sodium 1065.1, Carbohydrate 39.4, Fiber 3.8, Sugar 6.2, Protein 16.5

CORNBREAD CASSEROLE



Cornbread Casserole image

A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!

Provided by Sarah Peipert

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 6

Number Of Ingredients 5

¼ pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix
1 ounce sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g

SAGAPONACK CORN BREAD CASSEROLE



Sagaponack Corn Bread Casserole image

Make and share this Sagaponack Corn Bread Casserole recipe from Food.com.

Provided by deborahsittig

Categories     Christmas

Time 1h5m

Yield 14 1/2 cup servings, 10-12 serving(s)

Number Of Ingredients 8

3 tablespoons unsalted butter
1 medium onion, chopped
2 eggs
3 cups creamed corn
1/2 cup flour
2 cups corn muffin mix (ex. Jiffy)
1 1/2 cups sour cream
2 1/2 cups cheddar cheese, grated

Steps:

  • Preheat oven to 400.
  • Melt butter in skillet. Sautee onion until translucent.
  • In mixing bowl, combine eggs, corn, flour and muffin mix. Mix well. Add sauteed onion mix.
  • Pour batter into well-greased 8x11 baking dish. Tap to make sure batter is level, then spread sour cream on top. Sprinkle cheese on top.
  • Bake for 25 minutes in pre-heated oven. Reduce temperature to 350 and bake an additional 25 min or until casserole feels firm in center.
  • Variation: Add slices of sausage or crisp bacon to the batter or add kernels from a fresh ear of corn.
  • Advance preparation: Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before reheating. Casserole also freezes well.

Nutrition Facts : Calories 315.6, Fat 21.4, SaturatedFat 13, Cholesterol 96.3, Sodium 427.5, Carbohydrate 21.7, Fiber 1.2, Sugar 3.2, Protein 11.5

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