Ina’s Corn Pudding

It’s no secret that I’m a huge fan of Ina Garten. Not only do I love her philosophy of entertaining, I know that if I’m preparing one of her recipes, it will always be a winner, because it’s been tested several times. I’m never afraid to try one of her recipes for the first time when I’m entertaining.

Ina's Corn Pudding form










This is one of her recipes I’ve been wanting to try for ages – Sagaponack Corn Pudding.  So when I recently needed to bring a dish to a potluck, I thought “here’s my chance”.  I’m considering this a try out for my Thanksgiving  spread this year. And I think it’s won a place!

The recipe starts by cutting off the corn from 6 to 8 corncobs. The other day I saw a suggestion to use a Bundt pan for this task. You know how I hate one use utensils – so now I have a new use for the Bundt pan!  You turn the Bundt pan upside down and put the pointed part of the cob in the center hole. It serves as a great stand and all the  corn falls into the Bundt pan – brilliant!

HOw to cut corm off the cob from










Once you have 5 cups of corn you add it to a large pan along with some diced onion and a melted stick of butter. You cook the corn and onions for about four minutes. I cooked mine a little longer because my pan was a little small for the task. You really want to use the biggest saute pan you have for this, or cook the corn in batches, so that more of the corn has contact with the pan.

Next, add the slightly cooled corn mixture to a “batter” of eggs, milk, half-and-half, chopped basil, sugar, salt and pepper. Stir to combine and add 6 ounces of grated cheese. Pour the mixture into a greased 2 quart pan and sprinkle the remaining cheese on top. Place the dish in a larger baking dish and create a waterbath by pouring hot tap water into the larger baking dish –  halfway up the side of the dish with the corn. Bake for 40 to 45 minutes until a knife, entered in the middle of the pudding comes out clean.

This dish is delicious! I love the combination of basil and corn.  The little flecks of green really enhance the look of the dish. The texture isn’t soppy at all – making the corn the real star of the dish.

It makes a wonderful side dish with anything you’re grilling or barbecuing right now; and would also be perfect with ham or turkey at holiday meals. The original recipe says that this makes eight portions. But I believe it will feed much more, especially when serving other sides…. and it’s a wonderful gluten-free option because  cornmeal is used as the thickener instead of flour.

Ina's Sagaponack Corn Pudding from











Ina’s Corn Pudding

Yield: 8+ servings


  • 1 stick unsalted butter
  • 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
  • 1 yellow onion, chopped
  • 4 extra-large eggs
  • 1 cup milk
  • 1 cup half-and-half
  • 1/2 cup yellow cornmeal
  • 1 cup ricotta cheese
  • 3 Tblsp chopped fresh basil leaves
  • 1 Tblsp sugar
  • 1 Tblsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 8 oz grated extra-sharp cheddar, separated


  1. Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
  2. Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. ( if you don't have a LARGE saute pan, do this in two batches. Cool slightly.
  3. Whisk together the eggs, milk, and half-and-half in a large bowl.
  4. Slowly whisk in the cornmeal and then the ricotta.
  5. Add the basil, sugar, salt, and pepper, the cooked corn mixture and 6 oz grated cheddar, and stir to combine.
  6. Pour the corn mixture into the baking dish and sprinkle the top with the remaining grated cheddar.
  7. Place the dish in a larger pan and fill the pan 1/2 way up the sides of the corn filled dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean.
  8. Serve warm.


If serving with other sides, this dish will serve many more than eight.





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