Description
Ina Garten’s corn pudding brings Southern comfort to any table with its creamy, golden perfection. Silky kernels nestled in a rich custard create a heavenly side dish that promises to elevate your meal and delight dinner companions.
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 Binding Ingredients:
- ¼ pound (1 stick) unsalted butter
- 1 cup milk
- 1 cup half-and-half
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°F (190°C) and thoroughly grease an 8- to 10-cup (1.9- to 2.4-liter) baking dish to prevent sticking.
- In a large skillet, melt the butter over medium-high heat, then sauté corn kernels and diced onions for approximately 4 minutes until they become slightly golden and fragrant.
- Transfer the sautéed vegetables to a cooling surface and allow them to rest for a few minutes to prevent overcooking.
- In a spacious mixing bowl, thoroughly whisk together whole milk, half-and-half, and fresh eggs until they are completely integrated.
- Gradually incorporate cornmeal and ricotta cheese into the liquid mixture, stirring continuously to maintain a smooth, lump-free consistency.
- Season the mixture with granulated sugar, freshly chopped basil, kosher salt, and freshly ground black pepper, ensuring even distribution of flavors.
- Fold the cooled corn and onion mixture along with shredded cheddar cheese into the prepared batter, creating a harmonious blend of ingredients.
- Pour the mixture into the prepared baking dish and sprinkle additional grated cheddar cheese across the top for enhanced flavor and color.
- Place the baking dish inside a larger pan and carefully fill the outer pan with hot tap water until it reaches approximately halfway up the sides of the inner dish.
- Bake the corn pudding for 40 to 45 minutes, watching for a golden-brown surface and checking the center with a knife – it should come out clean when the pudding is fully cooked.
- Remove from the oven and allow to rest briefly before serving warm, allowing the pudding to set and achieve optimal texture.
Notes
- Swap frozen corn for freshly cut kernels to unlock an explosion of summer sweetness and vibrant texture in your pudding.
- Grate extra-sharp cheddar or blend multiple cheese types to create a rich, complex flavor profile that elevates the entire dish.
- Whisk the custard mixture thoroughly, ensuring no lumps remain and achieving a silky-smooth base before folding in corn and cheese.
- Create a water bath by nestling your baking dish inside a larger pan filled with hot water, guaranteeing even cooking and preventing dry edges.
- Allow the corn pudding to rest for 10-15 minutes after baking, which helps it set and makes serving easier without compromising its creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 150 mg