Photo By Nicole Weston

Friday Recipe: Chardonnay Glazed Cod With Corn Pudding

A couple of weeks ago I had the pleasure of cooking a meal for the Sip, Bite & Blog attendees and special guest Ruth Reichl. As always, I worked hard to put together a delicious menu and the feedback all seemed really positive. One of the highlights, I later found out, was a Cod with Corn Pudding course we served.

Since the conference wrapped up we’ve had several requests for our Glazed Cod with Corn Pudding recipe. Below is the home-cook version of the corn pudding, which is much faster to make but tastes just as great. The lucky bloggers got to enjoy this with our Highland Estates Camelot Highlands Chardonnay, which is only available in our Tasting Room or for Wine Club members. If you don’t have Camelot Highlands Chardonnay, this dish is also wonderful paired with our Grand Reserve Chardonnay.

Chardonnay Glazed Cod with Corn Pudding
Serve with Kendall-Jackson Grand Reserve Chardonnay
Serves 4

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)


  1. Preheat the oven to 400ºF.
  2. 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.
  3. 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:

  • Kernels cut from 8 ears of corn (8 cups)
  • 2 Tbsp. quick grits
  • 1 Tbsp. butter
  • Kosher salt


  1. 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.
  2. 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.