Sagaponack Corn Pudding

My mom made this side dish for Christmas dinner. It was really good! The recipe is from the Barefoot Contessa.

8 servings

Prep Time: 20 minutes Cook Time: 45 minutes


1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) (my mom used canned corn and it was fine)
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

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.

Carrot Souffle

I got this recipe from my "Christmas with Southern Living 2003" cookbook. My family loves this side dish and requests that I make it every year for the holidays.

6 servings

1 pound carrots, peeled and chopped
3 eggs, lightly beaten
1/2 cup white sugar
1/2 cup butter or margarine, melted
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract


Cook carrot in boiling water to cover 45 minutes or until very tender. Drain.
Process carrot in a food processor until smooth, stopping to scrape down sides.
Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish. Bake at 350 for 45 minutes or until set.

Green Beans with Bread Crumbs

Prep approx. 15 minutes
Cook time approx. 10 minutes
Ready in approx. 25 mintues

Makes 4 servings

1 lb fresh green beans, washed and trimmed
1/2 cup water
1/4 Italian-style seasoned bread crumbs
1/4 cup olive oil
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup grated Parmesan cheese

Combine green beans and 1/2 cup water in a medium pot. Cover and bring to a boil. Reduce heat to medium and let beans cook for 10 minutes, or until tender. Drain well.

Place beans in a medium serving bowl and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano, and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese and serve.