Imen This Ina Garten Corn Pudding is a rich and cheesy side dish, which uses fresh corn and ricotta cheese. It’s a classic, foolproof recipe, ready in about 50 minutes.
Ina Garten Corn Pudding Ingredients
- ¼ lb (1 stick) unsalted butter
- 5 cups fresh corn kernels (from 6–8 ears)
- 1 cup chopped yellow onion
- 4 extra-large eggs
- 1 cup whole milk
- 1 cup half-and-half
- ½ cup yellow cornmeal
- 1 cup ricotta cheese
- 3 tbsp chopped fresh basil
- 1 tbsp sugar
- 1 tbsp kosher salt
- ¾ tsp freshly ground black pepper
- ¾ cup extra-sharp cheddar cheese, grated, plus extra for topping
How To Make Ina Garten Corn Pudding
- Preheat and prep the dish: Preheat your oven to 375°F. Butter an 8–10 cup baking dish and set aside.
- Sauté corn and onion: In a skillet, melt the butter and sauté the corn and chopped onion for about 4 minutes until just softened. Let it cool slightly.
- Whisk the wet ingredients: In a large mixing bowl, whisk together the eggs, milk, and half-and-half until combined.
- Add dry and creamy ingredients: Slowly stir in the cornmeal and ricotta cheese, followed by the basil, sugar, salt, and pepper.
- Combine and fill dish: Fold in the sautéed corn mixture and cheddar cheese. Pour into the prepared baking dish and sprinkle extra cheddar on top.
- Bake in a water bath: Place the baking dish inside a larger roasting pan. Fill the outer pan halfway with hot tap water.
- Bake and serve: Bake for 40–45 minutes until the center is just set and the top is golden. Serve warm.
Recipe Tips
- Can I use frozen corn instead of fresh? Yes, thaw and drain well before sautéing.
- What can I use instead of ricotta cheese? Cottage cheese or mascarpone are good substitutes for similar texture.
- Why use a water bath? It helps the pudding cook gently and evenly, preventing it from drying out.
- How do I know it’s done? The center should be just set and no longer jiggly, with a golden top.
- Can I make this ahead? Yes, bake it earlier in the day and reheat gently before serving.
What To Serve With Corn Pudding
This dish pairs beautifully with hearty proteins and festive meals like:
- Roast chicken or turkey
- Glazed ham
- Barbecue ribs or pulled pork
- Grilled vegetables
- A crisp green salad
How To Store Corn Pudding
Refrigerate: Cover tightly and store in the fridge for up to 4 days. Reheat in the oven at 300°F until warmed through.
Freeze: Wrap well and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Corn Pudding Nutrition Facts
- Calories: 287
- Protein: 9g
- Fat: 17g
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 5g
- Sodium: 580mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make corn pudding without cheese?
Yes, though the texture and flavor will change. You can omit or replace cheese with a dairy-free option.
Can I use canned corn?
Yes, drain it well. Fresh or frozen corn will give a better texture.
Why is my corn pudding watery?
It may need a few more minutes in the oven or was under-mixed—be sure to combine ingredients well.
Is this gluten-free?
Yes, as long as the cornmeal is certified gluten-free.
Can I reheat corn pudding in the microwave?
Yes, heat individual portions for 1–2 minutes, covered.
Try More Recipes:
Ina Garten Corn Pudding
Description
A savory, cheesy corn pudding with ricotta, cheddar, and basil—custardy in the center, golden on top, and ready to steal the show.
Ingredients
Instructions
- Preheat oven to 375°F. Butter an 8–10 cup baking dish.
- Sauté corn and onion in butter for 4 minutes. Let cool slightly.
- Whisk eggs, milk, and half-and-half in a large bowl.
- Slowly mix in cornmeal, ricotta, basil, sugar, salt, and pepper.
- Fold in the corn mixture and cheddar. Pour into the baking dish and top with more cheese.
- Place baking dish in a larger pan and add hot water halfway up the sides.
- Bake 40–45 minutes until golden and just set. Serve warm.
