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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Liquid Base: Whisk whole milk, half-and-half, and eggs in a large bowl until thoroughly blended, creating a smooth foundation for the pudding.
- 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.
- 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.
- 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.
- 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.
- 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