Ina Garten Corn Pudding Recipe
Corn pudding is a classic American dish made with fresh or frozen corn, eggs, cream, and a few simple seasonings. Ina Garten’s version takes it to the next level with a balance of creamy custard and bursts of sweet corn flavor. It’s baked to perfection, creating a golden top with a luscious center that melts in your mouth.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- Fresh corn kernels: 4 cups (about 6 ears of corn, or substitute frozen corn)
- Heavy cream: 1 cup
- Whole milk: 1 cup
- Eggs: 4 large, beaten
- Unsalted butter: 4 tablespoons, melted and slightly cooled
- All-purpose flour: 1/4 cup
- Granulated sugar: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Cheddar cheese (optional): 1/2 cup, shredded
Instructions
Step 1: Prepare the Corn
- If using fresh corn, remove the kernels from the cobs and set them aside. If using frozen corn, thaw and drain it.
Step 2: Mix the Custard Base
- In a large mixing bowl, whisk together the heavy cream, milk, eggs, melted butter, sugar, salt, and pepper.
Step 3: Combine the Ingredients
- Gradually whisk the flour into the custard mixture until smooth.
- Fold in the corn kernels and shredded cheddar cheese if using.
Step 4: Bake the Corn Pudding
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Pour the corn mixture into the prepared dish and smooth the top.
- Bake for 45-50 minutes, or until the pudding is set and golden on top.
Step 5: Serve Warm
- Let the corn pudding cool slightly before serving. Enjoy it warm as a side dish.
Find it online: https://inagartencooks.com/ina-garten-corn-pudding-recipe/