Ina Garten Corn Pudding Recipe
Corn pudding is a classic and cozy side dish. This Ina Garten Corn Pudding Recipe is perfect for holidays.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- 9 by 13 Inch Baking Dish
- Wooden spoon
Ingredients
- 5 Extra Large Eggs
- 1 Cup Whole Milk
- 1 Cup Heavy Cream
- 1/2 Cup Unsalted Butter
- 1/4 Cup Yellow Cornmeal
- 3 Tbsp Sugar
- 1 Tsp Kosher Salt
- 4 Cups Fresh Corn
- 1/2 Cup Cheddar Cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease your baking dish with a little butter. This prevents the pudding from sticking to the sides.
- Break the eggs into your large mixing bowl. Whisk them until they are pale and frothy. This takes about one or two minutes of work.
- Add the milk and heavy cream to the eggs. Pour in the melted butter very slowly. Whisk everything together until the liquid is totally smooth.
- Stir in the cornmeal and the white sugar. Add the kosher salt and the black pepper now. Mix well so no dry clumps remain inside.
- Fold in the fresh corn kernels and grated cheese. Use a spatula to distribute them very evenly. Pour the mix into your prepared baking dish.
- Place the dish in the hot oven carefully. Bake it for about 45 to 50 minutes. The top should look firm and very golden.
Notes
- Use fresh corn off the cob for better flavor.
- Let the eggs reach room temperature before whisking them.
- Do not overbake the pudding or it will dry.
- Grate your own cheese for a much smoother melt.
- Allow the pudding to rest before serving to set.
- Brush the dish with extra butter for crispy edges.
- Check the center with a knife for doneness.
- Whisk the cornmeal thoroughly to avoid any dry spots.