Ina Garten Corn Casserole Recipe
Ina Garten’s Corn Casserole is a rich and creamy dish made with fresh or frozen corn, cheese, and a luscious custard-like base. It’s baked to golden perfection, resulting in a comforting side dish that complements a wide variety of main courses.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- Corn kernels: 4 cups (fresh or frozen, thawed).
- Eggs: 2 large.
- Heavy cream: 1 cup.
- Butter: 1/4 cup, melted.
- Sugar: 2 tablespoons (optional, for extra sweetness).
- All-purpose flour: 2 tablespoons.
- Baking powder: 1 teaspoon.
- Salt and pepper: To taste.
- Shredded cheese: 1 cup (cheddar or Monterey Jack).
- Chives or parsley: Fresh, chopped, for garnish.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Prepare the custard base
- In a large mixing bowl, whisk together the eggs, heavy cream, melted butter, sugar (if using), flour, baking powder, salt, and pepper until smooth and well combined.
Step 3: Combine with corn and cheese
- Add the corn kernels and shredded cheese to the custard mixture. Stir gently to combine, ensuring the corn is evenly coated.
Step 4: Assemble the casserole
- Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula.
Step 5: Bake the casserole
- Place the dish in the oven and bake for 35–40 minutes, or until the top is golden brown and the center is set.
Step 6: Garnish and serve
- Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped chives or parsley and serve warm.