The Best Ina Garten’s Corn Pudding Recipe Ever

Sweet summer corn bursts with flavor in this delightful corn pudding that captures the essence of comfort food.

Ina Garten’s corn pudding recipe delivers a creamy, rich side dish that melts in your mouth with every spoonful.

Fresh kernels blend seamlessly with smooth, velvety ingredients to create a decadent companion to any main course.

The golden, bubbling casserole emerges from the oven with a stunning texture that promises pure culinary joy.

Elegant yet simple, this dish transforms ordinary corn into an extraordinary experience.

Comfort and indulgence dance together in this classic recipe that will have everyone asking for seconds.

You’ll want to bookmark this crowd-pleasing side that elevates any meal from ordinary to spectacular.

What to Grab for Ina Garten’s Corn Pudding

• Butter: Adds rich, golden flavor and helps prevent sticking in the pan.
• Corn: Sweet summer vegetable that provides the primary flavor and texture of the dish.
• Onion: Brings depth and subtle sharpness to enhance the corn's natural sweetness.

• Milk: Provides smooth, silky consistency to the pudding.
• Half-And-Half: Increases richness and creates a luxurious, velvety texture.
• Eggs: Acts as a natural thickener and helps bind all ingredients together.
• Ricotta: Adds creamy, soft texture and mild tangy undertone.
• Cornmeal: Gives structure and traditional pudding-like consistency.

• Sugar: Balances and slightly enhances the corn's natural sweetness.
• Basil: Introduces a fresh, aromatic herb note to complement the corn.
• Salt, Pepper: Essential for bringing out and balancing all flavors.
• Cheddar Cheese: Provides sharp, tangy flavor and creates a golden, crispy top.

Equipment Essentials for Corn Pudding by Ina

• Large Saute Skillet: Perfect for sautéing corn and onions with butter.
• Large Bowl: Essential for mixing milk, eggs, cornmeal, and seasonings.
• Whisk: Crucial for blending ingredients smoothly and preventing lumps.
• 8- to 10-cup Baking Dish: Ideal for holding and baking the corn pudding.
• Larger Pan: Needed for creating a water bath during baking.
• Knife: Used to test doneness by inserting into the center of the pudding.
• Grater: Helps shred additional cheddar cheese for topping.
• Measuring Cups: Ensures accurate ingredient proportions.

Make Corn Pudding the Ina Garten Way

• Oven Preparation

Preheat the oven and get a baking dish ready for the corn pudding adventure.

• Corn and Onion Flavor Base

Sizzle corn and onions in a skillet, creating a delicious golden foundation for the dish.

• Creamy Mixture

Whisk together a silky blend of dairy and eggs, bringing rich texture and depth to the pudding.

• Cheese and Seasoning Magic

Fold in shredded cheddar and gentle seasonings, transforming the mixture into a tantalizing creation.

• Water Bath Technique

Nestle the baking dish into a larger pan filled with warm water, ensuring even and gentle cooking.

• Golden Baking Finale

Bake until the top turns a beautiful golden brown and the center sets perfectly, creating a dreamy corn pudding that’s sure to impress.

Tweak Ina Garten’s Corn Pudding with These Tips

• Swap fresh corn kernels with frozen or canned corn for year-round convenience, ensuring you drain excess liquid before cooking.
• Experiment with different fresh herbs like thyme, chives, or parsley to add unexpected depth and brightness to the corn pudding.
• Replace cheddar with gruyère, pepper jack, or goat cheese to create unique flavor profiles that complement the sweet corn base.
• Prepare the pudding mixture up to 24 hours in advance and refrigerate, then bake just before serving for stress-free entertaining.
• Add diced jalapeños, red pepper flakes, or a dash of smoked paprika to give the corn pudding a subtle kick and more complex flavor.

Ideas to Serve Ina Garten Corn Pudding

• Pair Perfectly with Proteins
• Serve this corn pudding alongside grilled chicken, roasted pork tenderloin, or pan-seared steak for a hearty and satisfying meal that will impress your dinner guests.
• Brunch Breakthrough
• Transform your weekend brunch by presenting this corn pudding as a delightful side dish that complements eggs, bacon, and fresh fruit for a mouthwatering morning spread.
• Comfort Food Companion
• Create a cozy dinner experience by pairing this creamy corn pudding with classic comfort foods like meatloaf, barbecue ribs, or roasted turkey, bringing warmth and richness to your plate.
• Southern-Style Showstopper
• Embrace the Southern culinary tradition by serving this corn pudding at potlucks, family gatherings, or holiday meals, where its creamy texture and savory flavor will steal the spotlight.

Store Corn Pudding So It Tastes Fresh Tomorrow

• Refrigerate Wisely: Store leftover corn pudding in an airtight container for up to 3-4 days. Keep it chilled to maintain its creamy texture and prevent bacterial growth.
• Reheat Gently: Warm individual portions in the microwave at 50% power to prevent overcooking. Add a splash of milk to restore moisture and prevent drying out.
• Freeze for Later: Wrap the pudding tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Prep Ahead: Prepare the corn mixture up to one day in advance and store covered in the refrigerator. Add fresh cheese topping just before baking for the best results.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 360 kcal

Servings: 6

Velvety Ina Garten Corn Pudding Recipe

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4.7 from 15 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Ina Garten’s corn pudding delivers creamy comfort with fresh summer corn and rich dairy. Midwestern kitchens cherish this simple side dish that brings warmth and nostalgia to your table.

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Ingredients

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• 5 cups fresh yellow corn kernels (6 to 8 ears)
• 4 extra-large eggs
• 1 cup ricotta cheese
• ¼ pound (1 stick) unsalted butter
• 1 cup milk
• 1 cup half-and-half
• ¾ cup (6 oz) grated extra-sharp cheddar
• 1 cup chopped yellow onion (1 onion)
• ½ cup yellow cornmeal
• 3 tbsps chopped fresh basil leaves
• 1 tbsp sugar
• 1 tbsp kosher salt
• ¾ tsp freshly ground black pepper
• Extra cheddar for sprinkling on top

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Instructions

1. Preparation: Warm the oven to 375°F and generously coat an 8- to 10-cup baking dish with butter or cooking spray to prevent adherence.
2. Sautéing Vegetables: In a skillet over medium-high heat, caramelize corn kernels and onions until they develop a golden hue and aromatic profile, approximately 4 minutes.
3. Liquid Base: Whisk whole milk, half-and-half, and eggs in a large bowl until thoroughly blended, creating a smooth foundation for the pudding.
4. Seasoning and Mixing: Integrate cornmeal, ricotta cheese, sugar, basil, kosher salt, and black pepper into the liquid mixture, stirring consistently to maintain a uniform texture without lumps.
5. Combining Components: Gently fold the cooled corn-onion mixture and cheddar cheese into the batter, ensuring even distribution of ingredients and creating a rich, cohesive blend.
6. Baking Technique: Transfer the mixture to the prepared baking dish, top with additional cheddar cheese, then place within a larger pan filled with hot water halfway up the dish’s sides.
7. Cooking Process: Bake for 40-45 minutes until the surface turns golden brown and a knife inserted into the center emerges clean, indicating complete cooking.
8. Serving: Allow the pudding to rest briefly after removing from the oven, enabling it to set and develop an optimal, creamy consistency before serving warm.

Notes

• Prevent Sticking Smartly: Generously grease the baking dish to ensure easy serving and clean removal of the corn pudding.
• Control Moisture Perfectly: Create a water bath by placing the baking dish in a larger pan with hot water to help the pudding cook evenly and maintain a creamy texture.
• Balance Flavors Carefully: Sauté corn and onions briefly to develop a golden color and enhance their natural sweetness before mixing into the batter.
• Check Doneness Precisely: Insert a knife into the center – if it comes out clean, the pudding is perfectly cooked and ready to serve.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 3 g
• Sodium: 610 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 150 mg