Ina Garten’s Corn Pudding

Ina Garten’s corn pudding is a delicious, fluffy pudding with fresh corn and cornmeal, delicious to pair with grilled meat, salad, and potatoes. Here is information about how to make corn pudding, store it, and reheat it.

What is Corn Pudding?

Sweet corn is the main ingredient in a corn pudding, which is a popular savory pudding in the Southeastern United States. It is also served in some places on the United State’s East Coast. This corn pudding, made from eggs and milk, is satisfyingly creamy, sweet, and savory, and a delightful twist on your usual corn recipe. It is a wonderful side dish to pair with grilled meat like steak and a baked potato.

Is Corn Pudding a Southern Thing?

People in the southern U.S. may not have invented corn pudding in the South, but they are proud to claim ownership of it. My research on corn pudding online led me to the conclusion that it is a southern dish and that many southerners love the dish very much.

Ina Garten’s Corn Pudding

Ina Garten’s corn pudding recipe, from the Barefoot Contessa cookbook, calls for butter, fresh yellow corn, eggs, milk, cream, cheese, and onions along with some seasoning such as salt, sugar, black pepper, and basil. It is a delicious corn pudding recipe with some sweetness and saltiness.

What is the Difference Between Cornbread and Corn Pudding?

Corn pudding, otherwise known as spoon bread, is a creamier and moister version of cornbread. The basic definition of spoonbread is cornbread that is soft enough to eat with a spoon and is made from cornmeal. Essentially, corn pudding is an egg-and-dairy pudding laced with corn kernels.

Ina Garten’s Corn Pudding Ingredients

• ¼ Ib (1 stick) unsalted butter, plus more for greasing
• 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) 
• 1 cup chopped yellow onion (1 onion) 
• 4 extra-large eggs 
• 1 cup milk 
• 1 cup half-and-half 
• ½ cup yellow cornmeal 
• 1 cup ricotta cheese 
• 3 tablespoon chopped fresh basil leaves 
• 1 tablespoon sugar 
• 1 tablespoon kosher salt 
• ¾ teaspoon freshly ground black pepper 
• ¾ cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top 

How to Make Ina Garten’s Corn Pudding

1. Preheat the oven to 375 F.
2. Grease the inside of an 8 to 10-cup baking dish.
3. Melt the butter in a large saute pan set over medium-high heat; cook the corn and onion for about 4 minutes. 
4. Set aside to cool.
5. In a large bowl, mix the eggs with the milk and half-and-half. 
6. Add the cornmeal and ricotta, and stir the mixture until combined. 
7. Stir in the basil, sugar, salt, and pepper. 
8. Stir the grated cheddar into the batter and pour the mixture into the baking dish.
9. Sprinkle more grated cheddar cheese on top.
10. Place the dish in a larger pan filled with hot water halfway up the sides.
11. The corn pudding should be baked for about 40 to 45 minutes until the top is brown and a knife inserted in the center comes out clean.
12. Serve the pudding warm.

Why is My Corn Pudding Watery?

Your corn pudding may become too watery if the corn kernels contain too much moisture. In order to avoid watery pudding, you can sauté the corn on the stovetop for just a few minutes before adding it to the pudding. You should also drain the corn thoroughly.

How Do You Store Leftover Corn Pudding?

After baking corn pudding, make sure to let it cool to room temperature. Once it is cooled, wrap each corn pudding portion with plastic wrap and refrigerate them. You should be able to store your corn pudding for up to 5 days or more in the fridge. However, if you need to store it for longer, you can freeze it as well.

How to Store Corn Pudding in the Fridge

Corn pudding that is stored properly can last for 4 to 5 days in the refrigerator. After baking, let it cool until it reaches room temperature. Then wrap each cup with plastic wrap before refrigerating them.

Can You Freeze Cooked Corn Pudding?

Yes, in fact, corn pudding can last for up to 3 months in the freezer. In order to freeze the pudding, you need to let it cool first before putting it into glass containers. Then, you can put them in the freezer until you are ready to use them. Ensure you write down the storage date so you will know when to use the portions by.

Can You Reheat Corn Pudding in the Microwave?

Yes, you can reheat corn pudding portions in the microwave. However, you can also reheat the entire dish in a 325 F oven by covering it in foil and baking it for about 5 minutes.

What Can You Eat With Ina Garten’s Corn Pudding?

You can serve corn pudding with a bunch of different dishes such as roasted veggies, chicken, beef stew, and even rice and pasta. You can also enjoy corn pudding hot or cold.

Here is a list of dishes to serve with corn pudding:

• Pioneer Woman’s Sausage Balls
• Pioneer Woman’s Swiss Steak Recipe
• Pioneer Woman’s Ambrosia Salad Recipe
• Ina Garten’s Pork Chops
• Julienne Salad
• Chicken Tuna Salad
• Pioneer Woman’s Goulash Recipe

Ina Garten’s Corn Pudding Nutrition Facts

Serving Size: 1 cup (214g)

• Calories from Fat 170
• Calories 287
• Total Fat 19g
• Saturated Fat 10g 
• Trans Fat 0g
• Cholesterol 169mg
• Sodium 477mg
• Potassium 278mg
• Total Carbohydrates 24g
• Dietary Fiber 1.8g 
• Sugars 4.1g 
• Protein 8.5g

Ina Garten’s Corn Pudding

Author: Emily Hill Cooking Method:Baking Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: 5 minutesTotal time: 55 minutesServings:4 servingsCalories:287 kcal Best Season:Available

Description

Ina Garten’s corn pudding is a delicious, fluffy pudding with fresh corn and cornmeal, delicious to pair with grilled meat, salad, and potatoes. Here is information about how to make corn pudding, store it, and reheat it.

Ingredients

• ¼ Ib (1 stick) unsalted butter, plus more for greasing
• 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)  
• 1 cup chopped yellow onion (1 onion) 
• 4 extra-large eggs 
• 1 cup milk 
• 1 cup half-and-half 
• ½ cup yellow cornmeal 
• 1 cup ricotta cheese 
• 3 tablespoon chopped fresh basil leaves 
• 1 tablespoon sugar 
• 1 tablespoon kosher salt 
• ¾ teaspoon freshly ground black pepper 
• ¾ cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Instructions

1. Preheat the oven to 375 F.
2. Grease the inside of an 8 to 10-cup baking dish.
3. Melt the butter in a large saute pan set over medium-high heat; cook the corn and onion for about 4 minutes. 
4. Set aside to cool.
5. In a large bowl, mix the eggs with the milk and half-and-half. 
6. Add the cornmeal and ricotta, and stir the mixture until combined. 
7. Stir in the basil, sugar, salt, and pepper. 
8. Stir the grated cheddar into the batter and pour the mixture into the baking dish.
9. Sprinkle more grated cheddar cheese on top.
10. Place the dish in a larger pan filled with hot water halfway up the sides.
11. The corn pudding should be baked for about 40 to 45 minutes until the top is brown and a knife inserted in the center comes out clean.
12. Serve the pudding warm.

Keywords:Ina Garten Corn Pudding