Nantucket Style Corn Pudding Recipe

This Nantucket–style corn pudding is a cozy, slightly sweet, custardy side that tastes like summer and grandmother hugs—soft corn kernels suspended in a tender, golden set custard with a just-right browned top. It’s one of those dishes that looks fancy, but is basically forgiving and made from pantry-friendly stuff: eggs, milk or cream, corn, a little flour or cornstarch to hold it all together, and butter to make it sing.

My husband worships this on the regular. He calls it “the good casserole” and will eat it straight out of the baking dish at midnight if I let him. Our toddler once proclaimed it “corn custard” and would point emphatically every time I said that, so now we have to pretend we invented it just to watch her beam. It’s become one of those weeknight-to-holiday recipes that’s both humble and show-offy — great for potlucks and also for those quiet dinners where you want something warm and nostalgic.

Kitchen Talk

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I’ll tell you right now: this recipe loves a little imperfection. Once I tried to be clever and used plain yogurt for tang — it made things slightly lumpy and my husband made a face, but he still ate three helpings. Fresh corn gives that sweet pop, canned creamed corn makes it silky, and frozen is the lazy parent’s dream. I’ve broiled the top to get a golden crust more times than I can count; it turns folks into instant fans. Also, don’t freak out if it jiggles a bit coming out of the oven — it firms up as it cools.

Shopping Tips

– Dairy: Use whole milk or half-and-half for richness; heavy cream makes it extra luxurious but isn’t necessary.
– Eggs: Fresh eggs give the best texture — older eggs can work but the pudding may be a touch denser.
– Canned Goods: Canned creamed corn is a great shortcut; buy one with minimal additives if you can read labels.
– Baking Basics (Flour/Sugar/Leaveners): A little flour or cornstarch helps set the pudding — keep plain all-purpose or cornstarch on hand depending on your preference.
– Produce/Fruit: If using fresh corn, pick ears with bright green husks and plump kernels; late summer ears are sweetest.

Prep Ahead Ideas

– Mix the wet custard (eggs, milk, melted butter, sugar) a day ahead and keep it chilled in a covered jar — stir in corn and flour just before baking.
– If using fresh corn, cut kernels and store in an airtight container in the fridge for up to 24 hours.
– Par-bake the casserole dish (but not the pudding) to save a few minutes at service time; assemble and bake when you’re ready to eat.
– Use a shallow, airtight container for leftovers so the pudding cools evenly and fits in the fridge without fuss.

✔Time-Saving Tricks

– Use two cans of corn (one creamed, one whole-kernel) to skip cutting fresh ears and still get great texture.
– Make individual portions in a muffin tin for faster bake times and cute presentation.
– Blend half the mixture briefly for a smoother custard and then stir in whole kernels for texture.
– Don’t rush the cool-down: it firms up as it sits, so give it 10–15 minutes before cutting to avoid a runny mess.

✔Common Mistakes

– Too watery: using only high-moisture frozen corn without adjusting flour/cornstarch leads to a loose pudding — drain well or add a bit more thickener.
– Overbaked: it should still have a slight jiggle; overcooking makes it dry and mealy. I once left it in 20 minutes too long and we called it “corn cake” and pretended it was intentional.
– Under-salted: corn needs a little salt to sing; taste the custard (raw egg caution aside) or remember to season generously.
– Burned top: move the dish to a lower rack if the surface is browning too fast while the center is still jiggly.

What to Serve It With

– Roast chicken or baked ham for holiday-style comfort.
– A simple green salad with a tangy vinaigrette to cut through the richness.
– BBQ pork or grilled sausages for a summertime plate.
– Fresh-picked tomato salad or coleslaw for bright contrast.

✔Tips & Mistakes

– Use room-temperature eggs for a smoother mix.
– If the top is browning but the center isn’t done, tent with foil and finish low and slow.
– Too sweet? Cut sugar back slightly, or add a pinch of smoked paprika for savory balance.
– If it’s split/curdled (rare), bake it in a low water bath next time for gentler heat.

✔Storage Tips

– Store leftovers in an airtight container in the fridge for 3–4 days; reheat in a 350°F oven until warm to revive texture.
– Microwaving works for single servings but can make it a touch rubbery; add a splash of milk before nuking.
– Cold leftovers are totally fine for breakfast alongside eggs — no shame in spooning it straight from the fridge.

✔Variations and Substitutions

– Gluten-free: swap flour for cornstarch (use a bit less since it thickens more).
– Dairy-free: use a full-fat canned coconut milk for richness — it changes the flavor but still delicious.
– Tangy twist: fold in a dollop of sour cream or crème fraîche for brightness.
– Add-ins: cooked bacon, diced jalapeño, or sharp cheddar work well; skip if you want vintage-sweet Nantucket vibes.

Frequently Asked Questions

Nantucket Style Corn Pudding Recipe

This cozy Nantucket-style corn pudding bakes into a tender, custardy casserole with sweet corn in every bite. It’s a simple, crowd-pleasing side for holidays or any Sunday supper.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp unsalted butter for greasing the dish
• ▢ 4 tbsp unsalted butter melted and cooled slightly
• ▢ 3 large eggs
• ▢ 1.25 cup whole milk
• ▢ 0.5 cup heavy cream
• ▢ 2.5 tbsp granulated sugar
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.5 cup all-purpose flour
• ▢ 0.25 cup yellow cornmeal
• ▢ 1 tsp baking powder
• ▢ 2.5 cup sweet corn kernels fresh or thawed frozen
• ▢ 15 oz cream-style corn one standard can
• ▢ 2 tbsp chives finely chopped, for garnish

Instructions

Preparation Steps

• Heat the oven to 350°F. Grease a 2-quart baking dish with 1 tbsp butter.
• Whisk the eggs in a large bowl until smooth and lightly foamy.
• Add milk, cream, melted butter, and sugar. Whisk until evenly combined.
• Season with salt, pepper, and nutmeg. Whisk again to blend.
• Sprinkle in flour, cornmeal, and baking powder. Whisk just until no dry spots remain.
• Fold in the corn kernels and the cream-style corn until evenly distributed.
• Pour the batter into the prepared dish and tap gently to release air bubbles.
• Bake 45–50 minutes, until puffed, golden at the edges, and set in the center.
• Let rest 10 minutes. Scatter with chives and serve warm.

Notes

Variation: Stir in 1/2 cup shredded sharp cheddar or a minced jalapeño for a savory twist. For a coastal nod, replace the cornmeal with 1/2 cup crushed oyster crackers. Leftovers reheat well; cover and warm at 300°F for 10–12 minutes, or microwave briefly.

This recipe is an original creation inspired by classic Nantucket Style Corn Pudding Recipe flavors. All ingredient ratios and instructions are independently developed.