Sagaponack Corn Bread Casserole Recipes

SAGAPONACK CORN PUDDING

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.

SAGAPONACK CORN BREAD CASSEROLE

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.

CORNBREAD CASSEROLE

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

CORNBREAD CASSEROLE

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.