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I love dishes that feel fancy but are actually easy to make at home, and this Chardonnay Glazed Cod with Corn Pudding is one of my favorites. The cod is light and flaky, the glaze adds a touch of sweetness, and the corn pudding is creamy comfort in every bite. It’s one of those dishes that feels special enough for guests but simple enough to make on a weeknight. Pair it with a glass of Kendall-Jackson Chardonnay, and suddenly dinner turns into a mini celebration without any stress.
What I love most about this recipe is how versatile it is. The glaze is quick to make, the corn pudding can be prepared ahead of time, and the plating feels like a restaurant dish even though it’s all done in your kitchen. Whether you’re cooking for family, friends, or just treating yourself, this dish is a perfect example of how good food and wine come together to make an ordinary night feel a little extraordinary. The full recipe and step-by-step instructions are included below so you can try it yourself.
Why Chardonnay Pairs so Well with Seafood
You know what’s amazing about Chardonnay? It has this knack for lifting delicate seafood dishes without ever taking over. Cod, for instance, is mild, flaky, and subtly sweet on its own. Pour a glass of Kendall-Jackson Chardonnay alongside it and suddenly the flavors pop. The wine’s brightness, gentle citrus notes, and touch of creaminess highlight the fish while smoothing out every bite, making the whole dish feel richer and more layered. It’s one of those pairings that just makes sense, like peanut butter and jelly or fresh tomatoes and basil.
It’s not only cod that benefits from Chardonnay. Think buttery scallops, lightly seared halibut, or even shrimp cooked with a little garlic and lemon. The wine’s acidity balances the natural sweetness of seafood while its subtle oak adds a soft background richness. If you want to explore even more pairings and learn why certain flavors sing when combined, check out Kendall-Jackson’s Chardonnay and food pairing guide. It’s a great resource for finding combinations that make both the dish and the wine shine.
Tips for Perfect Pan-Seared Cod
Cooking cod so it’s tender, flaky, and not a bit dry can feel tricky at first, but it’s really about timing and attention. You want the pan hot enough to get a gentle sear, but not so hot that the outside cooks faster than the inside. Season generously with salt before cooking—fish is surprisingly forgiving and it really brings out the natural sweetness.
A few other things that make a big difference:
- Don’t overcrowd the pan – Give each fillet room or it will steam instead of sear.
- Glaze at the right moment – Add your Chardonnay glaze in the last few minutes so it warms and clings without burning.
- Use a light touch when flipping – A thin, flexible spatula is your best friend. You want to turn the fish without breaking it apart.
- Rest briefly before serving – Letting the cod sit for a minute or two lets the juices redistribute.
And here’s a little secret: keeping a few roasted corn kernels or fresh herbs nearby for garnish not only adds flavor but makes the dish look like it came straight from a restaurant kitchen. It’s the kind of little detail that impresses guests and makes dinner feel special, even on a Tuesday night.
Chardonnay Glazed Cod with Corn Pudding
Recipe Type:
Entree
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Servings:
4
Ingredients
For the pan-seared cod:
- 1 cup Chardonnay, such as Kendall-Jackson Vintner’s Reserve Chardonnay
- ½ cup raisins
- 1 lemon, zested and juiced
- 1 lb. fresh cod, portioned into 4 (4-ounce) pieces
- Kosher salt
- 1 Tbsp. butter
- Roasted corn, for garnish (optional)
- Cherry tomatoes, for garnish (optional)
- Chives, chopped, for garnish (optional)
For the corn pudding:
- Kernels cut from 8 ears of corn (8 cups)
- 2 Tbsp. quick grits
- 1 Tbsp. butter
- Kosher salt
Instructions
For the pan-seared cod:
- Preheat the oven to 400ºF.
- In a small sauce pan, add the wine and raisins. Bring to a boil and then reduce to a simmer, cook for 5 minutes. Remove from heat and add the zest of the whole lemon and juice of half. Place in a blender and carefully purée until smooth. Set aside. Glaze can be refrigerated for up to 1 week or frozen for up to 1 month.
- Line an oven-proof pan with aluminum foil and rub with butter. Place the cod in the pan and season with salt. Drizzle the fillets with 1 tablespoon of Chardonnay glaze and place the pan in the oven. Bake for 12 minutes (if using a convection oven, check for doneness at 8 minutes).
For the corn pudding:
- Process the corn through a juicer. This should yield 2 cups of juice. In a heavy bottomed pot, add the corn juice and bring to a boil. Slowly whisk in the grits. Reduce to a simmer and cook for 12 minutes, whisking frequently.
- Add the mixture to a blender and carefully process until smooth. Add butter and process for 1 additional minute. Strain the mixture and salt to taste. Keep warm until ready to serve. The corn pudding can be cooled and refrigerated for up to 1 week or frozen for up to 1 month.
To serve:
Place a spoonful of corn pudding onto a serving plate and top with a cod fillet. Serve with roasted corn and cherry tomatoes on the side. Sprinkle with chives.
Bringing It All Together With Kendall-Jackson Chardonnay
Here’s where the magic really happens: the Chardonnay doesn’t just sit on the side—it becomes part of the experience. Pour a glass and notice how it lifts the meal, making each bite of cod feel brighter and every spoonful of corn pudding a little more indulgent. There’s a subtle interplay at work, where the wine’s texture and warmth enhance the glaze and even highlight the natural sweetness of the corn without you having to think about it.
Serving this dish with a glass of Kendall-Jackson Chardonnay also makes the dinner feel intentional, like you planned something a little special, even if it’s just a weeknight. You can experiment with Camelot Highlands or Grand Reserve, letting the wine guide the rhythm of the meal.
FAQs
Can I use frozen cod instead of fresh?
Yes, frozen cod works fine. Just make sure it’s fully thawed and patted dry before cooking so it sears properly and doesn’t steam.
Do I have to use Chardonnay in the glaze?
Not strictly. Any dry white wine with a little acidity will work, but using a Kendall-Jackson Chardonnay brings out the flavors in both the fish and corn pudding.
Can the corn pudding be made ahead of time?
Absolutely. It holds well in the fridge for a few days, and you can gently reheat it on the stove or in the oven.
How do I know when the cod is done?
The flesh should flake easily with a fork but still feel moist. Keep an eye on cooking times; cod can go from perfectly tender to dry very quickly.
Can I add flavor variations to the corn pudding?
Sure! A pinch of smoked paprika, fresh herbs like chives or tarragon, or a touch of roasted corn can add dimension without overwhelming the dish.
What sides go well with this dish?
Simple roasted vegetables, a light salad, or crusty bread are perfect. You want something that complements the cod and corn pudding without stealing the spotlight.
