Nantucket Corn Pudding

If you’re looking for the perfect side dish to complement your meal, this Nantucket Corn Pudding is exactly what you need! Creamy, slightly sweet, and full of corn’s natural flavor, this dish is a crowd-pleaser at family gatherings, holiday dinners, or just a cozy weeknight meal. It’s simple to make, yet feels like a gourmet side, bringing the taste of Nantucket to your table.

In our family, Nantucket Corn Pudding has become a treasured tradition. The first time I made it, my husband couldn’t get enough, savoring every spoonful and even asking for seconds (which rarely happens with side dishes!). My little one loves it too—it’s the perfect balance of sweet and savory, with the rich, creamy texture of the corn pudding blending beautifully with fresh, juicy kernels. Now, it’s a must-have at every family dinner, and everyone always asks for the recipe!

Why You’ll Love Nantucket Corn Pudding

•Rich and Creamy: The blend of milk, butter, and eggs gives this dish a silky, luxurious texture that melts in your mouth.

•Sweet and Savory: The natural sweetness of the corn contrasts beautifully with the savory richness of the pudding.

•Easy to Make: With simple ingredients and easy steps, it’s the perfect dish for busy nights or special occasions.

•Great for Gatherings: This dish is a hit at potlucks, holiday feasts, or any dinner party.

Ingredients Notes for Nantucket Corn Pudding

•Fresh or Frozen Corn: Fresh corn off the cob is best for flavor, but frozen works well too, making it versatile for any season.

•Cream: The use of heavy cream or milk adds richness to the pudding.

•Eggs: They provide structure, making the pudding light and fluffy while still creamy.

•Butter: Adds richness and a slight nutty flavor to the dish.

•Sugar: Balances the savory elements and highlights the corn’s natural sweetness.

Recipe Steps for Nantucket Corn Pudding

Step 1: Prepare the Corn

•Preheat your oven to 350°F (175°C) and butter a baking dish.

•If using fresh corn, cut the kernels off the cob. You’ll need about 4 cups of kernels.

Step 2: Make the Pudding Mixture

•In a large mixing bowl, whisk together 3 large eggs, 1 cup of heavy cream (or whole milk), and 3 tablespoons of sugar.

•Stir in 1/4 cup of melted butter and season with salt and pepper to taste.

•Add the 4 cups of corn kernels and gently fold them into the mixture until well combined.

Step 3: Bake the Corn Pudding

•Pour the corn mixture into the buttered baking dish.

•Bake for 40-45 minutes or until the top is golden brown and the center is set but still creamy.

•Let it cool for a few minutes before serving.

Storage Options

•Refrigerator: Store any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.

•Freezer: You can freeze Nantucket Corn Pudding for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Variations & Substitutions

•Cheesy Corn Pudding: Add 1 cup of shredded cheddar or Parmesan cheese to the mixture for a savory twist.

•Spicy Kick: Stir in diced jalapeños or a pinch of cayenne pepper for a bit of heat.

•Lighter Version: Substitute half of the cream with milk for a lighter version without sacrificing too much creaminess.

Nantucket Corn Pudding

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Course: Casserole, Side Dish

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Ingredients

 

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• ▢ 2 cups fresh corn kernels or canned/frozen corn, drained
• ▢ 3 large eggs
• ▢ 1 cup milk
• ▢ 1/4 cup unsalted butter melted
• ▢ 1/4 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish.
• Prepare the Mixture: In a large mixing bowl, combine the corn kernels, eggs, milk, melted butter, sugar, vanilla extract, salt, and black pepper. Mix well.
• Add Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Pour into Baking Dish: Pour the corn pudding mixture into the prepared baking dish, spreading it evenly.
• Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
• Cool and Serve: Allow the corn pudding to cool slightly before serving. It can be served warm or at room temperature.