Corn Pudding










I was searching for inspiration for a menu for my client next week and I came across a corn pudding recipe in one of my favorite Ina Garten cook books. This is for sure something my client would not let me cook for her children, but I thought I could test the recipe for Thanksgiving.  I obviously had to alter the recipe slightly…less butter mostly. I also cut this recipe in half since I wasn’t cooking it necessarily for anyone but myself. I figured I only needed something that served 4 and not 8. But if you want the original recipe, here it is.


  • 2 Tbsp unsalted butter
  • 2 ½ cups fresh yellow corn kernels cut off the cob (about 3 ears)
  • ½  cup chopped yellow onion
  • 2 extra-large eggs
  • ½  cup milk
  • ½  cup half-and-half
  • ¼  cup yellow cornmeal
  • ½  cup ricotta cheese
  • 1 ½ teaspoons sugar
  • 1 ½ teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces grated extra-sharp white cheddar, plus extra to sprinkle on top


Preheat the oven to 375 degrees F. Grease the inside of a 4-5-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the 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. Serve warm.

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