We’ve always been huge fans of Ina Garten’s timeless recipes, and her corn pudding stands out as a cozy favorite that elevates any table. Drawing from her Barefoot Contessa expertise, this dish blends creamy corn with simple ingredients for a comforting side that’s both elegant and approachable.
It’s perfect for holidays or weeknight dinners, offering that signature Garten flair we adore. Whether you’re hosting a crowd or just craving something hearty, we’ll guide you through this easy-to-make classic that never disappoints.
Ingredients
We gather the key ingredients for our Ina Garten Corn Pudding Recipe to craft a creamy and irresistible side dish that combines sweet corn with rich, comforting flavors. Below, we list them in the order they are typically prepared, with precise measurements and prep notes for accuracy.
- Fresh corn: 5 ears (about 4 cups kernels), shucked and kernels cut from the cob – this forms the base, providing natural sweetness and texture.
- Large eggs: 3, at room temperature – beaten to bind the mixture and create a light, fluffy consistency.
- Whole milk: 1 cup, preferably full-fat – added for creaminess and to balance the richness.
- Heavy cream: ½ cup – incorporated for extra indulgence and a velvety mouthfeel.
- Unsalted butter: 2 tablespoons, melted – used to enhance flavor and prevent sticking in the baking dish.
- Granulated sugar: ¼ cup – sprinkled in to amplify the corn’s natural sweetness without overpowering.
- All-purpose flour: ¼ cup – sifted to thicken the batter and ensure even cooking.
- Kosher salt: 1 teaspoon – essential for seasoning and drawing out the corn’s flavors.
- Freshly ground black pepper: ½ teaspoon – ground just before use for a subtle, peppery kick.
- Optional nutmeg: ¼ teaspoon, freshly grated – added if desired for a warm, aromatic note that elevates the dish’s cozy appeal.
Required Tools and Equipment
As we transition from gathering our fresh ingredients to preparing Ina Garten’s creamy corn pudding, having the right tools ensures a smooth and efficient process. We focus on essential kitchen items that help achieve that perfect, golden-baked texture and rich flavor.
To make this recipe, we recommend the following tools and equipment. We’ve categorized them for clarity:
- Mixing Bowls: A set of medium and large mixing bowls for combining eggs, milk, and corn. Opt for heat-safe glass or stainless steel to handle various temperatures.
- Whisk: A sturdy whisk for blending the batter smoothly, ensuring the eggs and cream incorporate evenly without lumps.
- Measuring Cups and Spoons: Accurate measuring cups (for liquids like milk and cream) and spoons (for dry ingredients such as sugar and salt) to maintain Ina Garten’s precise ratios.
- Baking Dish: A 9×13-inch baking dish or casserole pan, ideally oven-safe and at least 2 inches deep, to allow the pudding to bake evenly and develop its signature custard-like consistency.
- Oven: A standard oven preheated to 375°F, essential for baking the pudding to a golden, aromatic finish.
- Cutting Board and Knife: A sturdy cutting board paired with a sharp chef’s knife for shucking and cutting fresh corn kernels, if using whole ears.
- Spatula or Wooden Spoon: A heat-resistant spatula or wooden spoon for gently stirring and transferring the mixture into the baking dish.
By using these tools, we guarantee that our corn pudding turns out as irresistibly creamy and flavorful as in Garten’s Barefoot Contessa classics. Always check that your equipment is clean and in good condition to avoid any mishaps during preparation.
Instructions
With our ingredients measured and tools at hand, we’re excited to guide you through preparing Ina Garten’s irresistible corn pudding, ensuring a creamy, golden dish that’s perfect for any gathering.
Prepare Ingredients
Before we begin mixing, let’s get our ingredients ready for optimal flavor and texture. Start by prepping the fresh corn and other components in this order to maintain efficiency.
- Fresh corn: Shuck and remove kernels from 4 ears of fresh corn using a sharp knife on a cutting board, yielding about 2 cups of kernels for that sweet, juicy burst in every bite.
- Eggs and dairy: Crack 3 large eggs into a medium mixing bowl, then measure out 1 cup of whole milk and 1 cup of heavy cream, ensuring they are at room temperature for a smoother blend.
- Butter and seasonings: Melt 4 tablespoons of unsalted butter and set aside; in a small bowl, combine 2 tablespoons of granulated sugar, 3 tablespoons of all-purpose flour, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and a pinch of optional nutmeg for a warm, aromatic touch.
Mix the Batter
Now that our ingredients are prepped, we’ll combine them to create a luscious batter that forms the heart of this comforting dish.
- In a large mixing bowl, whisk the 3 large eggs vigorously until light and frothy, about 1 minute, to incorporate air for a lighter pudding.
- Gradually add the 1 cup of whole milk and 1 cup of heavy cream to the eggs, whisking constantly to avoid curdling and achieve a silky consistency that promises a velvety finish.
- Fold in the 2 cups of fresh corn kernels and the melted 4 tablespoons of unsalted butter using a heat-resistant spatula, then stir in the dry mixture (sugar, flour, salt, pepper, and nutmeg) until just combined—overmixing can make the pudding dense, so keep it gentle for that ideal creamy texture.
Bake the Pudding
With the batter ready, it’s time to bake to golden perfection, transforming our mixture into a warm, aromatic side dish with a crisp top and tender interior.
- Preheat your oven to 375°F and grease a 9×13-inch baking dish thoroughly.
- Pour the batter evenly into the prepared dish, then bake for 35-45 minutes, rotating the dish halfway through for even cooking—the pudding is done when the top is golden-brown and a knife inserted in the center comes out clean, releasing an irresistible aroma of sweet corn and spices.
- Allow it to rest for 10 minutes after baking to set, letting the flavors meld for that signature Ina Garten creaminess we all love.
Make-Ahead Instructions
One of the beauties of our Ina Garten corn pudding recipe is its flexibility for busy schedules—we can prepare it ahead of time without sacrificing that creamy, golden texture and rich corn flavor. This approach is perfect for holidays or weeknight meals, allowing us to focus on other dishes while ensuring this side shines.
Preparing the Batter in Advance
To make the batter ahead, we follow the initial mixing steps from our recipe but stop before baking. Here’s how:
- Step 1: After whisking the eggs, milk, cream, and incorporating the corn, sugar, flour, salt, and pepper as outlined earlier, transfer the fully mixed batter to an airtight container.
- Step 2: Cover the container tightly and refrigerate it for up to 24 hours. This lets the flavors meld, enhancing the overall taste while keeping the texture light and creamy.
- Step 3: When ready to bake, remove the batter from the fridge and let it sit at room temperature for about 15-20 minutes to avoid shocking the oven and ensure even cooking.
Assembling and Storing the Dish
If we prefer to assemble the entire dish ahead:
- Step 1: Grease our 9×13-inch baking dish as per the original instructions, then pour in the prepared batter.
- Step 2: Cover the dish securely with plastic wrap or aluminum foil and refrigerate for up to 24 hours. Avoid adding any toppings like nutmeg at this stage to prevent sogginess.
- Step 3: When it’s time to bake, preheat the oven to 375°F and remove the covering. Bake directly from the fridge, adding 5-10 minutes to the original baking time for the center to set properly.
Reheating for Optimal Freshness
For leftovers or fully baked puddings made ahead:
- Step 1: Allow the baked corn pudding to cool completely, then cover and refrigerate for up to 3 days.
- Step 2: To reheat, preheat the oven to 350°F. Place the pudding in the oven, covered with foil, for 15-20 minutes or until warmed through. This method preserves the dish’s signature moist interior and crispy edges.
- Step 3: For quicker reheating, use a microwave on medium power in 1-minute intervals, stirring gently to maintain uniformity—though we recommend the oven for the best results.
By following these steps, we ensure our corn pudding remains a showstopping side that’s as convenient as it is delicious. Always use fresh ingredients and check for any changes in texture before serving to keep it at its peak.
Conclusion
We’ve loved exploring Ina Garten’s corn pudding recipe with you, as it’s a timeless favorite that adds warmth to any table. It’s not just a side dish—it’s our go-to for creating memorable moments with family and friends.
Give this recipe a try and see how it becomes a staple in your kitchen; we’re confident it’ll exceed your expectations every time.
Frequently Asked Questions
What is Ina Garten’s corn pudding recipe?
Ina Garten’s corn pudding is a creamy, comforting side dish from her Barefoot Contessa series, perfect for holidays or weeknight dinners. It combines fresh corn with eggs, milk, cream, butter, sugar, flour, salt, and pepper for a rich, elegant flavor.
What ingredients are needed for corn pudding?
Key ingredients include fresh corn, large eggs, whole milk, heavy cream, unsalted butter, granulated sugar, all-purpose flour, kosher salt, freshly ground black pepper, and optional nutmeg. Use precise measurements for the best creamy texture and rich flavors.
What tools do I need to make corn pudding?
You’ll need medium and large mixing bowls, a sturdy whisk, accurate measuring cups and spoons, a 9×13-inch baking dish, a preheated oven at 375°F, a cutting board and knife for corn, and a heat-resistant spatula or wooden spoon for smooth preparation.
How do I prepare Ina Garten’s corn pudding?
Start by prepping ingredients, then mix the batter in a bowl until light and creamy. Pour into a greased 9×13-inch baking dish and bake at 375°F until golden brown. Let it rest before serving for optimal flavor and texture—the whole process takes about 1 hour.
Can I make corn pudding ahead of time?
Yes, prepare the batter up to 24 hours in advance and refrigerate it to let flavors meld while maintaining texture. You can also assemble the full dish ahead and reheat it gently in the oven to keep it fresh and delicious for busy schedules.
How long does it take to bake corn pudding?
Bake at 375°F for about 45-55 minutes, or until golden brown and set in the center. Allow it to rest for 10 minutes after baking to ensure a creamy consistency before serving.
Are there any substitution tips for the recipe?
You can substitute frozen corn for fresh if needed, but fresh yields the best flavor. For dietary tweaks, use low-fat milk instead of whole milk or cream for a lighter version, though it may affect creaminess. Always adjust salt and sugar to taste.