Ina Garten Corn Pudding

I didn’t expect corn pudding to be the dish people asked for seconds of. But at one dinner last fall, it disappeared faster than the roast chicken.

What makes this version stand out is balance. Ina takes the natural sweetness of corn and rounds it out with sharp cheddar, silky ricotta, and just a whisper of fresh basil. It bakes up golden and just set in the center—like a soufflé that doesn’t stress you out.

Here’s how I kept it light, not gluey, and still full of flavor.

Why This Recipe Actually Works

Most corn puddings lean too sweet or too stodgy. Ina’s is custardy, but never heavy. That’s thanks to a few things:

• Fresh corn kernels are sautéed briefly to keep their pop and sweetness.
• Cornmeal and ricotta add body without turning the whole thing dense.
• A water bath gently bakes the pudding so the edges stay creamy and the top sets just enough.

And don’t skip the basil. It gives the whole thing a lift—fresh, green, and unexpected.

What I Used (And Why)

• ¼ lb (1 stick) unsalted butter – Used to sauté the corn and onion. Adds richness right from the start.
• 5 cups fresh corn kernels (6–8 ears) – I cut mine straight from the cob. Frozen works, but fresh is better here.
• 1 cup chopped yellow onion – Sautéed just until tender. Sweetens as it cooks.
• 4 extra-large eggs – Room temp. They create the custard base.
• 1 cup milk + 1 cup half-and-half – This mix gives body without being too heavy.
• ½ cup yellow cornmeal – Adds structure and a little rustic texture.
• 1 cup ricotta cheese – Creamy and mild. Helps it feel rich, not eggy.
• 3 tbsp fresh basil – Chopped finely so it weaves into the dish without overwhelming.
• 1 tbsp sugar – Balances the corn and cheese.
• 1 tbsp kosher salt + ¾ tsp black pepper – Season boldly—it needs it.
• ¾ cup grated extra-sharp cheddar, plus extra for topping – Adds depth and bite.

Custom Tweaks I Tested

• Frozen corn – Works in a pinch. Use 5 cups straight from frozen and sauté 2 minutes longer.
• Cottage cheese instead of ricotta – A little looser, but worked fine when blended smooth first.
• Gruyère instead of cheddar – Gorgeous. More savory, with a nuttier finish.

What Went Wrong

What Went Wrong	Why It Happens	How to Fix It
Custard split slightly	Oven too hot or no water bath	Always bake in a water bath
Too sweet	Corn was very ripe + added sugar	Taste corn first, reduce sugar if needed
Pudding too loose	Undercooked center	Bake until a knife comes out mostly clean

How to Make Ina Garten’s Corn Pudding

1. Preheat oven to 375°F. Butter an 8- to 10-cup baking dish.
2. Sauté the base: In a skillet, melt butter and cook corn and onion over medium-high heat for about 4 minutes. Let cool slightly.
3. Mix the custard: In a large bowl, whisk eggs, milk, and half-and-half. Gradually add cornmeal and ricotta. Whisk until smooth. Stir in basil, sugar, salt, and pepper.
4. Add the mix-ins: Fold in sautéed corn mixture and cheddar. Pour into the prepared dish and sprinkle extra cheddar on top.
5. Water bath: Place dish in a larger pan and fill with hot tap water until it reaches halfway up the sides.
6. Bake 40–45 minutes, until the top is golden and a knife inserted in the center comes out mostly clean.
7. Serve warm. It’s best right out of the oven, but still excellent at room temperature.

Notes From My Kitchen

• If I’m making this for a dinner party, I prep everything except baking, then refrigerate and bake just before serving.
• I always taste the corn first—if it’s super sweet, I cut the sugar down to 2 teaspoons.
• I grate the cheddar myself. Pre-shredded cheese won’t melt as cleanly.

How I Store It

• Fridge: Up to 5 days in an airtight container. Reheat gently.
• Freezer: Wrap tightly and freeze up to 3 months. Thaws best in the fridge overnight.
• Reheat: Oven at 325°F for 15–20 minutes covered, or microwave individual portions for 2–3 minutes.

Reader Qs Answered

Q: Can I make this ahead?
A: Yes. Assemble everything up to the baking step, cover, and refrigerate. Bring to room temp before baking.

Q: Can I skip the water bath?
A: Technically, yes. But the edges will overcook and the center may be a little rubbery. Use the water bath for the smoothest texture.

Q: Can I make this in individual ramekins?
A: Absolutely. Just reduce the baking time to 25–30 minutes and check with a knife in the center.

Q: Can I use a different herb than basil?
A: Fresh thyme or chives work beautifully. Dried herbs don’t give the same lift.

Try More Recipes:

• Barefoot Contessa Tomato Aspic
• Ina Garten Ham And Cheese Quiche
• Ina Garten Brown Butter Sage Sauce