Ina Garten’s Corn Pudding recipe is a comforting classic that brings together creamy, sweet corn with a rich custard base. It’s the perfect side dish to elevate any meal, whether it’s a holiday feast or a simple weeknight dinner. We love how this dish balances smooth textures with bursts of fresh corn flavor, making it a crowd-pleaser every time.
This recipe is easy to follow and uses simple ingredients that you probably already have in your kitchen. Ina’s approach to corn pudding highlights the natural sweetness of corn while adding just the right amount of richness. Let’s dive into this delicious dish that’s sure to become a staple in our recipe collection.
Ingredients
To make Ina Garten Corn Pudding we gather simple ingredients that blend creamy textures with natural sweetness. Each component plays a crucial role in achieving the pudding’s rich flavor and comforting consistency.
Fresh Corn and Canned Corn
We use a blend of fresh corn and canned creamed corn to balance sweetness and creaminess. The fresh corn adds a crisp sweetness and texture, while the canned creamed corn enhances moisture and richness.
- 4 cups fresh corn kernels (about 5 ears)
- 1 (14-ounce) can creamed corn
Dairy Ingredients
The dairy elements create the custard base that makes this corn pudding wonderfully smooth and velvety. We carefully measure to ensure the perfect custard-to-corn ratio.
| Ingredient | Measurement |
|---|---|
| Unsalted butter | 4 tablespoons (melted) |
| Half-and-half | 1 1/2 cups |
| Large eggs | 3, lightly beaten |
| Sour cream | 1/2 cup |
Seasonings and Add-ins
A subtle mix of seasonings enhances the natural flavor of corn without overpowering it. We add salt, black pepper, and a touch of sugar to balance the savory and sweet notes.
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon granulated sugar
Together, these ingredients create a beautifully balanced corn pudding that captures the essence of Ina Garten’s classic recipe.
Equipment Needed
To prepare Ina Garten Corn Pudding perfectly, having the right equipment is essential. Here is a detailed list of tools we use for best results:
- Mixing bowls: Use at least one large bowl to combine all the ingredients smoothly.
- Measuring cups and spoons: Accurate measurements ensure the custard base has the ideal consistency.
- Whisk: A whisk helps thoroughly blend eggs, half-and-half, and other wet ingredients for a smooth custard.
- Rubber spatula: Essential for folding the corn into the custard gently without deflating the mixture.
- 9×13-inch baking dish: This size is ideal for even cooking and a perfect pudding thickness.
- Oven mitts: For safe handling of the hot baking dish after cooking.
- Cooling rack: Allows the pudding to rest and set after baking.
Below is the summarized table outlining the equipment essentials and their primary uses in this recipe:
| Equipment | Purpose |
|---|---|
| Mixing bowls | Combine ingredients |
| Measuring cups/spoons | Accurate measurement |
| Whisk | Blend custard mixture |
| Rubber spatula | Fold ingredients gently |
| 9×13-inch baking dish | Bake the pudding evenly |
| Oven mitts | Safe handling of hot dishes |
| Cooling rack | Let pudding cool and set uniformly |
Having these items at hand allows us to create Ina Garten’s Corn Pudding with ease and precision, ensuring every bite delivers its signature creamy and sweet flavor.
Make-Ahead Instructions
For effortless entertaining, Ina Garten Corn Pudding is perfect to prepare ahead. Follow these steps to ensure the pudding maintains its creamy texture and rich flavor:
- Assemble the Corn Pudding
Fully mix and combine all ingredients as directed in the recipe. Pour the custard and corn mixture into your 9×13-inch baking dish, smoothing the top evenly.
- Refrigerate Before Baking
Cover the baking dish tightly with plastic wrap or aluminum foil. Place it in the refrigerator for up to 24 hours before you plan to bake. This resting time allows the flavors to deepen and the custard to set gently.
- Adjust Baking Time for Chilled Pudding
When ready to cook, remove the cornbread from the fridge and bake it uncovered. To ensure thorough cooking, add an extra 10 to 15 minutes to the original baking time. Use a toothpick or knife inserted in the center to check for doneness; it should come out clean.
- Keep Warm After Baking
After baking, we recommend placing the corn pudding on a cooling rack for 10 minutes before serving. For serving later, keep it loosely covered with foil and warm it gently in a 300°F oven for about 15 minutes.
| Make-Ahead Stage | Instructions | Timing |
|---|---|---|
| Assemble & Refrigerate | Combine ingredients, cover dish, refrigerate before baking | Up to 24 hours |
| Bake from Chilled | Add 10-15 minutes to baking time | Original bake time + 10-15 min |
| Reheat After Baking | Warm covered in oven at 300°F | 15 minutes |
“Preparing Ina Garten’s Corn Pudding in advance lets us enjoy a stress-free meal while delivering that classic comforting flavor.”
This approach helps retain the pudding’s silky custard texture and bright sweet corn notes for optimal enjoyment.
Instructions
Follow these detailed steps to create Ina Garten’s Corn Pudding that delights with its creamy texture and naturally sweet flavor.
Prep Work
- Preheat the oven to 350°F (175°C) to ensure even baking.
- Butter a 9×13-inch baking dish generously to prevent sticking and promote a golden crust.
- Prepare the corn: measure and set aside fresh corn kernels and canned creamed corn for easy access during mixing.
- Crack the large eggs into a bowl to check freshness and whisk lightly, ready for incorporation.
Mixing the Ingredients
- In a large mixing bowl, combine the following in this order:
- Fresh corn kernels
- Canned creamed corn
- Melted unsalted butter
- Half-and-half
- Sour cream
- Whisk the large eggs separately until smooth then add them to the corn mixture.
- Sprinkle in seasonings carefully:
- Kosher salt (1 teaspoon)
- Granulated sugar (2 tablespoons)
- Black pepper (1/4 teaspoon)
- Use a rubber spatula to gently fold the ingredients together until evenly blended, avoiding overmixing to maintain the pudding’s structure.
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh corn kernels | 3 cups | Fresh or thawed frozen |
| Canned creamed corn | 1 (14.75 oz) can | Use standard creamed corn |
| Unsalted butter | 1/4 cup (melted) | Melted but cooled |
| Half-and-half | 1 cup | Room temperature preferred |
| Large eggs | 3 | Lightly beaten |
| Sour cream | 1/2 cup | Full fat for creaminess |
| Kosher salt | 1 teaspoon | Enhances natural sweetness |
| Granulated sugar | 2 tablespoons | Balances corn flavor |
| Black pepper | 1/4 teaspoon | Adds subtle heat |
Baking the Corn Pudding
- Pour the mixed corn pudding batter into the prepared buttered baking dish.
- Place the dish in the preheated oven on the center rack.
- Bake uncovered for 55 to 60 minutes, checking at the 50-minute mark.
- The pudding is done when the top turns lightly golden and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
- Remove the baking dish from the oven carefully using oven mitts.
“Let the pudding rest for at least 10 minutes before serving to set the custard and intensify the flavors.”
If you have prepared the pudding ahead and refrigerated it, expect to add 10 to 15 minutes to the baking time. We always recommend using the toothpick test for perfect doneness.
Enjoy savouring the classic Ina Garten Corn Pudding with its rich custard base and sweet bursts of corn in every spoonful.
Serving Suggestions
Ina Garten Corn Pudding is a versatile side that complements a wide variety of dishes. Here are our favorite ways to serve this rich, creamy classic to elevate your meal:
- Pair with Roast Meats: The smooth custard texture and natural sweetness of the corn pudding work beautifully alongside roasted chicken, turkey, or ham. The pudding’s mild flavor balances savory roasted meats perfectly.
- Accompany Grilled or Barbecue Dishes: Serve this pudding with smoky grilled steaks, pork chops, or ribs to add a creamy contrast to the bold flavors.
- Enhance Holiday Feasts: For Thanksgiving, Christmas, or Easter, this corn pudding fits seamlessly on the holiday table alongside mashed potatoes, green beans, and cranberry sauce.
- Complement Vegetarian Meals: Its rich custard and sweet corn make it a satisfying side for vegetable roasts or hearty grain bowls.
- Add a Touch to Brunch: Serve small squares of corn pudding alongside scrambled eggs, bacon, and fresh fruit for an indulgent brunch option.
Serving Tips for Best Experience
- Serve warm or at room temperature to enjoy the full custard creaminess.
- Garnish with a sprinkle of chopped fresh herbs like chives, thyme, or parsley for a pop of color and fresh flavor.
- Cut into neat squares or scoop with a large spoon for elegant plating.
Ideal Menu Pairings
| Main Dish Option | Flavor Profile | Why It Works |
|---|---|---|
| Roasted Turkey | Savory and herbaceous | Corn pudding adds a creamy sweetness |
| Grilled Ribeye | Smoky and charred | Creamy custard contrasts smoky meat |
| Honey-Glazed Ham | Sweet and salty | Pudding enhances the ham’s glaze |
| Vegetable Lasagna | Earthy and rich | Adds a sweet, custard-like texture |
| Slow Cooker Brisket | Deep, savory, tender | Balances richness with sweetness |
“Ina Garten’s Corn Pudding is truly a crowd-pleaser because it brings a delicate sweetness and smooth texture that elevates any main dish it accompanies.“
By thoughtfully pairing this classic side, we can transform simple meals or special occasion feasts into memorable culinary experiences.
Storage and Leftover Tips
To keep our Ina Garten Corn Pudding fresh and delicious, proper storage is essential. After baking, allow the pudding to cool completely at room temperature for about 30 minutes. This step helps prevent condensation and sogginess when stored.
Refrigeration
- Transfer the cooled corn pudding to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 4 days.
- To reheat, place individual portions in the microwave for 1 to 2 minutes or warm the entire dish in a 350°F (175°C) oven for 15 to 20 minutes until heated through, covering loosely with foil to prevent over-browning.
Freezing
Our corn pudding freezes well and can be saved for future meals:
- Wrap the fully cooled pudding tightly in plastic wrap and then in a layer of aluminum foil.
- Label with date and freeze for up to 3 months.
- To thaw, place in the refrigerator overnight.
- Reheat in the oven at 350°F (175°C) for about 25 to 30 minutes, covered with foil until warmed through.
Leftover Serving Ideas
- Reheat and serve as a classic side.
- Spoon warmed corn pudding over grilled meats or roasted vegetables for a comforting twist.
- Add a sprinkle of fresh herbs like chives or thyme to brighten flavors.
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerator | Up to 4 days | Microwave 1-2 min or Oven 350°F for 15-20 min |
| Freezer | Up to 3 months | Thaw overnight, Oven 350°F for 25-30 min |
Conclusion
Ina Garten’s Corn Pudding is a timeless dish that brings warmth and comfort to the table. Its creamy texture and natural sweetness make it a versatile side that complements a wide range of meals. With straightforward ingredients and simple steps, it’s easy to prepare yet impressive in flavor.
Whether for a holiday gathering or a weeknight dinner, this recipe fits seamlessly into our cooking routine. By following the tips for preparation, baking, and storage, we can enjoy this delightful dish anytime. It’s sure to become a favorite that adds a touch of elegance and hominess to our meals.
Frequently Asked Questions
What ingredients are needed for Ina Garten’s Corn Pudding?
The recipe uses fresh corn, canned creamed corn, unsalted butter, half-and-half, large eggs, sour cream, kosher salt, black pepper, and granulated sugar. These combine to create a creamy, sweet custard with balanced flavors.
How do I prepare Ina Garten’s Corn Pudding?
Preheat the oven, butter a 9×13-inch baking dish, mix the corn and custard ingredients carefully to avoid overmixing, pour into the dish, and bake for 55-60 minutes until set and a toothpick comes out clean.
Can I make the Corn Pudding ahead of time?
Yes, you can assemble it and refrigerate for up to 24 hours before baking. Add 10-15 extra minutes to the baking time if baking from chilled.
How should I store leftover Corn Pudding?
Cool completely, then refrigerate in an airtight container for up to 4 days. For longer storage, tightly wrap and freeze for up to 3 months.
What is the best way to reheat Corn Pudding?
Reheat gently in the oven at a low temperature or microwave until warmed through, ensuring it retains its creamy texture without drying out.
What dishes pair well with Corn Pudding?
Corn Pudding complements roasted meats, grilled dishes, and vegetarian meals. It can be garnished with fresh herbs and served warm or at room temperature for best flavor.
What equipment do I need to make this recipe?
Essential tools include mixing bowls, measuring cups and spoons, a whisk, rubber spatula, a 9×13-inch baking dish, oven mitts, and a cooling rack.
How can I tell when the Corn Pudding is done baking?
Bake until the pudding is set and a toothpick inserted in the center comes out clean, usually after 55 to 60 minutes. Let it rest 10 minutes before serving.