Ina Garten Corn Pudding

In this post, I am happy to share with you how to make Ina Garten corn pudding. This corn pudding recipe is picked from the barefoot contessa cookbook. In addition, I tried my best to provide as much information as possible to answer any questions you may have about corn pudding.

What Is Corn Pudding

Sweet corn is the main ingredient in a corn pudding, which is a popular dessert in the Southeastern United States. It is also served in some places on the East Coast. This savory corn pudding, made from eggs and milk, is satisfyingly creamy, sweet, and savory, and a delightful twist on your usual corn recipe. A corn pudding can be a great dessert, but I prefer to eat it for breakfast.

Is Corn Pudding A Southern Thing?

The Southerners may not have invented corn pudding in the South (but That's a discussion for another day), 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 all Southerners love corn pudding so much. Well, Southerners generally like any recipe that involves corn.

Ina Garten Corn Pudding

Ina Garten's corn pudding recipe calls for butter, fresh yellow corn, egg, milk, cream, cheese, and onions along with some seasoning such as salt, sugar, black pepper, and basil. It is a delicious corn pudding recipe that makes the perfect combination between sweetness and saltiness. The following recipe is from the barefoot contessa cookbook.

What Is The Difference Between Cornbread And Corn Pudding?

The corn pudding is the 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 Corn Pudding Ingredients

• ¼ pound (1 stick) unsalted butter 
• 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 tablespoons 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 Corn Pudding

1. Preheat the oven to 375 degrees F.
2. Grease the inside of a baking dish that holds 8 to 10 cups.
3. In a large saute pan, melt the butter and cook the corn and onion over medium-high heat for about 4 minutes. 
4. Set aside to cool.
5. In a large bowl, mix the eggs, milk, and half-and-half. 
6. Add the cornmeal, followed by the ricotta, gradually. 
7. Add the sugar, salt, and pepper with the basil. 
8. Fill the baking dish with the cooked corn mixture and grated cheddar cheese. 
9. Sprinkle more grated cheddar cheese on top.
10. The dish should be placed 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 through the center comes out clean.
12. Serve the pudding warm.

Why Is My Corn Pudding Watery?

The Corn pudding becomes too watery whereas 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 cooled, wrap each corn pudding cap with plastic wrap and refrigerate. This can keep your corn pudding left over to last for 5 days or more in the fridge. Also, you can freeze if you would.

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 and refrigerate.

Can You Freeze Cooked Corn Pudding?

There is no need to worry about shelf-life; corn pudding will last for up to 3 months when frozen. In order to freeze the pudding, you need to let it cool first and then pour it into glass containers. Using this method makes reheating quick and easy. Ensure you write down the storage date so you don't forget it.

Can You Reheat Corn Pudding In The Microwave?

The corn pudding can be reheated individually in the microwave, but the entire dish can also be reheated by covering it in foil and putting it in a 325-degree oven for about 5 minutes.

What Do You Eat With Ina Garten 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 serve it as a dessert with any meal. It is also possible to serve corn pudding hot or cold with a side dish, whichever you desire, though I favor cold.

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

• Pioneer Woman Sausage Balls
• Swiss Steak Recipe Pioneer Woman
• Pioneer Woman Ambrosia Salad Recipe
• Ina Garten Pork Chops
• Pioneer Woman Spinach Strawberry Salad
• Julienne Salad
• Chicken Tuna Salad
• Pioneer Woman Hush Puppies
• Pioneer Woman Goulash Recipe

Ina Garten Corn Pudding Nutrition Facts

Serving Size: 1cup (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 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 recipe calls for butter, fresh yellow corn, egg, milk, cream, cheese, and onions along with some seasoning such as salt, sugar, black pepper, and basil. It is a delicious corn pudding recipe that makes the perfect combination between sweetness and saltiness.

Ingredients

• ¼ pound (1 stick) unsalted butter 
• 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 tablespoons 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 degrees F.
2. Grease the inside of a baking dish that holds 8 to 10 cups.
3. In a large saute pan, melt the butter and cook the corn and onion over medium-high heat for about 4 minutes. 
4. Set aside to cool.
5. In a large bowl, mix the eggs, milk, and half-and-half. 
6. Add the cornmeal, followed by the ricotta, gradually. 
7. Add the sugar, salt, and pepper with the basil. 
8. Fill the baking dish with the cooked corn mixture and grated cheddar cheese. 
9. Sprinkle more grated cheddar cheese on top.
10. The dish should be placed 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 through the center comes out clean.
12. Serve the pudding warm.

Keywords:Ina Garten Corn Pudding