My friend recently asked if I had any interest in visiting Jackson Pollock’s House/Studio on Long Island. It’s something I’ve always wanted to see, but it wasn’t until she mentioned that it’s in East Hampton that I REALLY wanted to go! I’ve been to the Hamptons many times, but never made it out to East Hampton. This was my chance to check out some of Ina’s favorite haunts, including Fishes & Loaves!
We were originally going for two days, but it looks like we’ll only go Saturday unless we decide it’s too much for a day trip from the city.
Whether we go or not, I was craving some local Hampton’s flavor to give me a taste of what’s in store! I almost made Ina’s East Hampton Clam Chowder, but decided to make Sagaponack Corn Pudding instead.
I always loved my Grandma’s corn casserole growing up – it was essentially warm, moist, spoonable cornbread. I thought this would be similar, but after reading the ingredients and instructions I knew this would be something different.
I was being lazy and used frozen corn (Ina approved doing so 😉 ) You saute the onions and corn, whisk together all the other ingredients and pour it all into a casserole dish. It’s baked in water bath to ensure it bakes evenly for 40 to 45 mins (mine took 50 mins to brown properly). With all the dairy in it, it has more of custard texture than my Grandma’s.
It was a delicious dish and should hold me over until I can get my hands on my Grandma’s recipe!
Book: Barefoot Contessa Family Style
Episode: Tex Mex
Rating: 4/5
How Easy Is That: Easy
Store Bought Is Fine: Frozen Corn
Good Ingredients: Extra Sharp Cheddar, Ricotta
Recipe on Food Network Online.
