Ina Garten Sagaponack Corn Pudding – A Comforting Summer Side Dish

Ina Garten’s Sagaponack Corn Pudding is a savory-sweet, creamy, and perfectly baked casserole that celebrates the natural sweetness of summer corn. This dish is a signature favorite from her East Hampton kitchen and is ideal for brunches, barbecues, or festive gatherings. With its custardy texture and golden top, it brings homey comfort and elegant simplicity to the table.

What Is Ina Garten Sagaponack Corn Pudding?

This recipe is a baked corn custard that uses fresh corn kernels, eggs, milk, and cheese to create a rich, slightly sweet, and creamy dish. The name “Sagaponack” refers to a small town near Ina’s home, highlighting the use of local, seasonal ingredients. The result is a soft, spoonable pudding with bursts of fresh corn flavor in every bite.

Other Ina Garten Recipes

• Ina Garten Salty Oatmeal Chocolate Chunk Cookies
• Ina Garten Roasted Pear and Apple Sauce
• Ina Garten Roasted Tomato Caprese Salad

Reasons to Try Ina Garten’s Sagaponack Corn Pudding

• Showcases fresh, sweet corn in a unique way
• Perfect as a side dish for summer or holiday meals
• Lightly sweet, savory, and cheesy in one bite
• Feeds a crowd and pairs with many main courses
• Can be made ahead and reheated beautifully
• Easy enough for weeknights, elegant enough for guests
• Comforting and nostalgic without being heavy

Ingredients Needed to Make Ina Garten’s Sagaponack Corn Pudding

• 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, to enhance sweetness)
• 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)

Instructions to Prepare Ina Garten Sagaponack Corn Pudding

Step 1: Preheat oven and prepare dish

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole dish with butter or cooking spray.

Step 2: Prepare the corn

Cut the kernels off the cob and measure out 5 cups. If using frozen corn, thaw completely and drain well.

Step 3: Mix wet ingredients

In a large bowl, whisk together the eggs, milk, cream, melted butter, and sugar (if using) until fully combined.

Step 4: Add dry ingredients and corn

Stir in the salt, pepper, nutmeg (if using), grated cheese, and corn kernels. Mix until everything is evenly distributed.

Step 5: Pour into the baking dish

Transfer the mixture into the greased baking dish, smoothing the top.

Step 6: Bake until golden and set

Bake for 40–45 minutes or until the top is golden and the center is just set. A knife inserted in the middle should come out clean.

Step 7: Rest and serve

Let the pudding cool for 5–10 minutes before serving. Garnish with fresh herbs if desired.

What Goes Well With Ina Garten’s Sagaponack Corn Pudding

• Grilled or roasted chicken – Balances the sweet-savory notes
• Glazed ham or pork loin – A hearty and flavorful pairing
• Fresh green salad – Offers lightness and crunch
• Sautéed greens or spinach – Adds a savory, earthy contrast
• Tomato basil soup – A cozy and comforting combo
• Scrambled eggs or quiche – For a full brunch spread
• Chardonnay or rosé – Complements the creaminess and corn

Key Tips for Making Ina Garten’s Sagaponack Corn Pudding

• Use fresh corn for best flavor – Sweet and tender kernels shine here
• Don’t overbake – The center should be set but still creamy
• Let it rest before serving – Makes slicing and serving easier
• Customize the cheese – Try Gruyère or Monterey Jack for a twist
• Add a pinch of nutmeg – Brings warmth and depth
• Grease the baking dish well – Prevents sticking and browning
• Double the batch for a crowd – This dish disappears quickly

Creative Variations of Ina Garten’s Sagaponack Corn Pudding

• Add caramelized onions or leeks – Adds savory sweetness
• Include diced jalapeños or green chilies – For a kick of heat
• Stir in crumbled bacon – Boosts flavor and richness
• Top with breadcrumbs or Parmesan – For a crispy finish
• Use roasted corn – Deepens the smoky sweetness
• Add chopped bell peppers – For color and texture
• Make it vegetarian-friendly – Skip meat-based additions and serve with veggie mains

Storage Guidelines for Ina Garten’s Sagaponack Corn Pudding

• Refrigerate in airtight container – Keeps well for up to 4 days
• Cool completely before storing – Prevents condensation and sogginess
• Cut into squares for easy serving later – Great for portion control
• Avoid freezing – Texture can become watery upon thawing
• Label with date for freshness tracking – Especially if prepping ahead

Reheating Tips for Ina Garten’s Sagaponack Corn Pudding

• Oven method (best): Cover with foil and reheat at 325°F for 15–20 minutes
• Microwave method: Heat individual servings in 30-second intervals
• Add a splash of cream before reheating – Helps restore moisture
• Avoid high heat – Keeps texture creamy, not rubbery
• Reheat only what you’ll serve – Maintains best flavor and consistency

Nutritional Value (per serving, approx.)

• Calories: 280
• Carbohydrates: 22g
• Protein: 8g
• Fat: 19g
• Fiber: 2g
• Sugar: 4g
• Sodium: 320mg

A satisfying, flavorful side that feels indulgent but is full of wholesome ingredients.

FAQs

Can I use frozen corn for Sagaponack corn pudding?

Yes, frozen corn works well in this recipe. Just be sure to thaw and drain it thoroughly before mixing it with the other ingredients.

What type of cheese is best for corn pudding?

Sharp cheddar is Ina Garten’s go-to for its bold flavor, but Gruyère or Monterey Jack also melt well and pair beautifully with sweet corn.

Can I make corn pudding ahead of time?

Absolutely. You can prepare and bake it a day in advance. Reheat it gently in the oven before serving for the best texture.

Why is my corn pudding watery after baking?

Excess moisture often comes from using undrained frozen corn or not baking long enough. Ensure ingredients are well-prepped and bake until the center is fully set.

Wrapping Up

Ina Garten’s Sagaponack Corn Pudding is a rich, comforting dish that makes fresh corn the star of the show.

Print