Ina Garten Sagaponack Corn Pudding
This recipe is a baked corn custard that uses fresh corn kernels, eggs, milk, and cheese to create a rich, slightly sweet, and creamy dish. The name “Sagaponack” refers to a small town near Ina’s home, highlighting the use of local, seasonal ingredients. The result is a soft, spoonable pudding with bursts of fresh corn flavor in every bite.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
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5 cups fresh corn kernels (from about 6 ears)
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1 cup whole milk
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¾ cup heavy cream
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5 large eggs
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2 tablespoons unsalted butter, melted and slightly cooled
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1 tablespoon sugar (optional, to enhance sweetness)
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 cup grated sharp cheddar cheese
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¼ teaspoon ground nutmeg (optional)
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Chopped fresh chives or parsley (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole dish with butter or cooking spray.
Cut the kernels off the cob and measure out 5 cups. If using frozen corn, thaw completely and drain well.
In a large bowl, whisk together the eggs, milk, cream, melted butter, and sugar (if using) until fully combined.
Stir in the salt, pepper, nutmeg (if using), grated cheese, and corn kernels. Mix until everything is evenly distributed.
Transfer the mixture into the greased baking dish, smoothing the top.
Bake for 40–45 minutes or until the top is golden and the center is just set. A knife inserted in the middle should come out clean.
Let the pudding cool for 5–10 minutes before serving. Garnish with fresh herbs if desired.