Ina Garten Corn Pudding Recipe

This Ina Garten Corn Pudding Recipe is a rich and creamy side dish, which includes fresh corn and heavy cream. It’s a classic, foolproof recipe, ready in just 1 hour.

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Ina Garten Corn Pudding Ingredients

• 4 cups fresh corn kernels (about 6 ears) or frozen corn, thawed and drained
• 1 cup heavy cream
• 1 cup whole milk
• 4 large eggs, beaten
• 4 tablespoons unsalted butter, melted and slightly cooled
• ¼ cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup shredded cheddar cheese (optional)

How To Make Ina Garten Corn Pudding

1. Prepare the corn:
   If using fresh corn, cut kernels from the cob. If using frozen, thaw and drain completely.
2. Mix the custard base:
   In a large bowl, whisk together cream, milk, eggs, melted butter, sugar, salt, and pepper until smooth.
3. Add flour and combine:
   Gradually whisk flour into the custard mixture until fully incorporated.
4. Add corn and cheese:
   Fold in the corn kernels and cheddar cheese, if using.
5. Bake the pudding:
   Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Pour in the corn mixture and smooth the top.
6. Bake until set:
   Bake for 45–50 minutes, or until the top is golden and the center is set. A knife inserted should come out clean.
7. Cool and serve:
   Let cool slightly before serving. Serve warm as a side dish.

Recipe Tips

• Can I use canned corn?
  Yes, just be sure to drain it well.
• How do I know it’s done?
  The center should be set and not jiggle when moved. It should be golden brown on top.
• Can I make this ahead?
  Yes, bake it earlier in the day and reheat gently before serving.
• How to make it spicy:
  Add diced jalapeños, a pinch of cayenne, or pepper jack cheese.
• How to make it gluten-free:
  Substitute the flour with gluten-free all-purpose flour or cornstarch.

What To Serve With Corn Pudding

This creamy side dish goes perfectly with:

• Roast chicken or turkey
• Baked ham
• BBQ ribs or pulled pork
• Grilled steak or fish
• Fresh green salad

How To Store Corn Pudding

Refrigerate: Cover and store in the fridge for up to 4 days. Reheat in the oven at 325°F until warmed through.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Corn Pudding Nutrition Facts

• Calories: ~300 per serving (based on 4 servings)
• Carbohydrates: ~20g
• Protein: ~7g
• Fat: ~22g
• Sugar: ~5g
• Sodium: ~400mg

Nutrition is estimated and may vary based on ingredients used.

FAQs

Can I make this recipe dairy-free?
Use non-dairy milk, coconut cream, and vegan butter. Omit cheese or use dairy-free cheese.

Is corn pudding the same as corn casserole?
They are similar—corn pudding is creamier and more custard-like, while casseroles are thicker and often contain cornbread mix.

Can I bake it in ramekins?
Yes, divide into individual ramekins and reduce bake time to about 30–35 minutes.

Can I double the recipe?
Yes, just bake in a larger dish or two 9×13 pans and increase bake time slightly.

Try More Recipes:

• Ina Garten Maple Roasted Carrots Recipe
• Barefoot Contessa Tomato Aspic Recipe
• Ina Garten Roasted Eggplant Parmesan Recipe