Description
Ina Garten’s corn casserole delivers creamy, comforting Southern-style goodness straight from the Barefoot Contessa’s kitchen. Rich with buttery corn kernels and a golden, crispy top, this dish promises to become a crowd-pleasing side that pulls everyone closer around the dinner table.
Ingredients
Scale
Main Ingredients:
- 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
- 4 extra-large eggs
- 1 cup ricotta cheese
- ¾ cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Dairy and Liquid Ingredients:
- ¼ pound (1 stick) unsalted butter
- 1 cup milk
- 1 cup half-and-half
Seasoning and Additional Ingredients:
- 1 cup chopped yellow onion (1 onion)
- ½ cup yellow cornmeal
- 3 tablespoons chopped fresh basil leaves
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- ¾ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius), creating an optimal environment for baking the corn pudding.
- Thoroughly coat an 8 to 10-cup (2 to 2.4 liters) baking dish with butter or cooking spray to prevent the pudding from adhering to the sides.
- Melt unsalted butter in a large sauté pan over medium-high heat, then add fresh corn kernels and finely chopped onions, sautéing for approximately 4 minutes until the vegetables become tender and slightly translucent.
- Remove the corn and onion mixture from heat and allow it to cool for a few minutes, preventing the eggs from scrambling when combined.
- In a spacious mixing bowl, vigorously whisk whole eggs, whole milk, and half-and-half until the mixture becomes smooth and fully integrated.
- Gradually incorporate cornmeal into the liquid ingredients, stirring continuously to eliminate any potential lumps.
- Fold in ricotta cheese, ensuring a creamy and consistent texture throughout the mixture.
- Add fresh chopped basil, granulated sugar, kosher salt, freshly ground black pepper, the sautéed corn and onion mixture, and grated cheddar cheese, stirring until all ingredients are evenly distributed.
- Transfer the pudding mixture into the prepared baking dish, spreading it evenly and sprinkling additional grated cheddar cheese on top for extra flavor and visual appeal.
- Place the baking dish inside a larger pan and carefully fill the outer pan with hot tap water, creating a water bath that promotes even cooking.
- Bake for 40 to 45 minutes, or until the top achieves a golden-brown color and a knife inserted into the center emerges clean.
- Remove from the oven and let the corn pudding rest for 5 minutes before serving warm, allowing the dish to set and intensify its flavors.
Notes
- Summer’s sweet corn bursts with flavor when sliced directly from the cob, bringing unmatched freshness to this dish.
- Whisking ingredients creates a silky smooth texture that guarantees every bite is perfectly blended and creamy.
- Finely chopped basil leaves distribute aromatic herbs evenly, infusing the casserole with bright, garden-fresh notes.
- Allow the casserole to rest for 10 minutes after baking, helping ingredients settle and making slicing easier.
- Room temperature eggs and cheese blend more seamlessly, preventing lumps and ensuring a consistent mixture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 334 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 120 mg