Ina Garten Sagaponack Corn Pudding Recipe

This Ina Garten Sagaponack Corn Pudding is a rich and savory side dish, which includes fresh corn and cheddar cheese. It’s a classic, foolproof recipe, ready in just 55 minutes.

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Ina Garten Sagaponack Corn Pudding Ingredients

• 5 cups fresh corn kernels (from about 6 ears)
• 1 cup whole milk
• ¾ cup heavy cream
• 5 large eggs
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon sugar (optional)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup grated sharp cheddar cheese
• ¼ teaspoon ground nutmeg (optional)
• Chopped fresh chives or parsley (for garnish, optional)

How To Make Ina Garten Sagaponack Corn Pudding

1. Preheat and prep the dish: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Prepare the corn: Cut kernels from the cobs to yield about 5 cups. If using frozen corn, thaw and drain well.
3. Mix wet ingredients: In a large mixing bowl, whisk together eggs, milk, cream, melted butter, and optional sugar until smooth.
4. Combine with dry ingredients: Stir in salt, pepper, nutmeg (if using), cheddar cheese, and corn. Mix well to combine.
5. Assemble the dish: Pour the mixture into the greased baking dish and smooth the top.
6. Bake the pudding: Bake for 40–45 minutes until the top is golden and the center is just set. A knife inserted should come out clean.
7. Cool and serve: Let rest for 5–10 minutes. Garnish with chopped chives or parsley if desired.

Recipe Tips

• Can I use canned corn? Yes, but be sure to drain it thoroughly for best texture.
• How to make it spicy: Add diced jalapeños or a pinch of cayenne pepper.
• Can I make it ahead of time? Yes, bake it in advance and reheat at 300°F for 15–20 minutes.
• How to check for doneness: Insert a knife in the center; it should come out clean with no liquid.
• Can I freeze corn pudding? Yes, freeze after baking and cooling. Reheat in the oven before serving.

What To Serve With Corn Pudding

This savory pudding pairs beautifully with main courses such as:

• Roast chicken or turkey
• Baked ham or pork loin
• BBQ ribs or pulled pork
• Grilled vegetables or steak
• A fresh green salad

How To Store Corn Pudding

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Cool completely, wrap well, and freeze for up to 2 months. Reheat at 350°F until hot through.

Ina Garten Sagaponack Corn Pudding Nutrition Facts

Estimated per serving (serves 6):

• Calories: ~320 kcal
• Carbohydrates: ~20g
• Protein: ~12g
• Fat: ~22g
• Fiber: ~2g
• Sugar: ~5g
• Sodium: ~420mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I make this with half-and-half instead of cream?
Yes, though it will be slightly less rich.

How do I avoid a soggy center?
Be sure to drain any excess moisture from the corn and don’t underbake.

Can I add other cheeses?
Yes, Gruyère or Monterey Jack are delicious alternatives.

Is this gluten-free?
Yes, this recipe does not contain any flour or gluten ingredients.

Can I make this in muffin tins?
Yes, for individual portions, bake in greased muffin tins for about 20–25 minutes.

Try More Recipes:

• Ina Garten Scallop Gratin Recipe
• Ina Garten Spaghetti Squash Recipe
• Ina Garten Homemade Ricotta Recipe