Nantucket Corn Pudding Recipe
This corn pudding is cozy, slightly custardy, and the kind of side that makes people forget there were plans for a lighter salad. It’s sweet if you let it be, savory if you crank the salt and cheddar, and somehow both comforting and a little proud — like wearing your grandmother’s cardigan and sneakers at the same time.
My husband calls this the “I’ll-wash-every-dish” casserole because he literally digs in with a spoon and then volunteers to clean. Our toddler once refused green beans but ate three helpings of this and declared it “yellow cake,” which I’ll take as a culinary compliment. It’s become our holiday wildcard and a weekday hero when I need something that feels indulgent but is mostly pantry stuff and a couple of fresh ears of corn.
Why You’ll Love This Nantucket Corn Pudding Recipe
– It’s the best bridge between dessert and side — custardy comfort with a corn-kernel pop.
– Uses simple pantry and fridge ingredients but tastes like you fussed for hours.
– Hands-off baking time lets you prep other dishes while the oven does the heavy lifting.
– Scales easily: make a small dish for weeknights or double for a crowd.
Kitchen Talk
This recipe behaves like a sweet old dog — predictable, forgiving, and ready to comfort you. I’ve underbaked it one too many times (result: jiggly center; still delicious), and once I swapped half-and-half for whole milk on a whim and it came out silkier, so sometimes the little “sacrilege” changes work. Also: if you use fresh corn, scrape the cobs into the batter and don’t throw the cobs away — they make a ridiculous, sweet stock for soups.
This Nantucket Corn Pudding recipe is wonderfully comforting, creamy, and just the right balance of sweet and savory. The sharp cheddar and buttery oyster cracker topping add a lovely richness and texture that makes it feel both nostalgic and special. It’s an easy side that’s perfect for holidays or cozy dinners.
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Shopping Tips
– Produce/Fruit: Fresh corn is glorious in this — choose ears with bright green husks and moist silks; nick an ear and taste a kernel if you can.
– Dairy: Whole milk or a mix of milk and cream makes the custard rich; avoid ultra-low-fat milks if you want that silky texture.
– Eggs: Use fresh eggs at room temperature when possible — they give better rise and a smoother custard.
– Baking Basics (Flour/Sugar/Leaveners): A little flour or cornmeal stabilizes the pudding; make sure your baking powder is fresh if the recipe calls for it.
– Frozen Aisle: Frozen corn is an excellent shortcut — thaw and drain it well so the pudding isn’t watery.
Prep Ahead Ideas
– Kernels can be cut and stored in an airtight container in the fridge a day in advance; if using canned, drain and pat dry the night before.
– Mix the wet custard ingredients together and keep covered in the fridge; add corn and flour/cornmeal just before baking.
– Use a casserole dish you can cover and refrigerate overnight; pull it out 30 minutes before baking so it isn’t bone-cold going into the oven.
Time-Saving Tricks
– Use thawed frozen corn instead of fresh when you’re short on time — no shaving kernels off cobs.
– Whisk wet ingredients in a blender for 30 seconds for an ultra-smooth custard without extra bowls.
– Bake in a shallow dish for faster set time; a deeper dish needs more oven time so plan accordingly.
Common Mistakes
– Overbaking: I left one in the oven until it was chalky once — don’t do that. Pull it when the center still has a slight jiggle; carryover heat will finish it.
– Watery pudding: that’s usually from under-draining frozen/canned corn or using skim milk. Drain/press out excess liquid and use whole milk or a splash of cream.
– Too sweet or too bland: taste the batter (raw eggs aside — taste the non-egg parts) and adjust salt/sweetness. I’ve fixed bland by stirring in a pinch more salt and a tablespoon of butter.
What to Serve It With
– Roast chicken or glazed ham for a holiday plate.
– Simple lemony arugula salad to cut the richness.
– Crusty bread and a green bean almondine for a homey dinner.
Tips & Mistakes
– Let the pudding rest 10–15 minutes after baking to make slicing cleaner.
– Salt early — corn needs salt to sing; add a bit more than you think.
– If the top is browning too fast, tent loosely with foil while it finishes.
– I once tried maple syrup instead of sugar — interesting, but use sparingly.
Storage Tips
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently in the oven or microwave; it’ll soften as it warms. Cold corn pudding is not a crime — it’s weirdly good for breakfast with a fried egg on top. Freezing is possible but the texture changes a bit; thaw in the fridge and reheat straight to oven for best results.
Variations and Substitutions
– Make it savory: skip the sugar, add sharp cheddar, chopped scallions, and a pinch of cayenne.
– Make it sweet: add a tablespoon of honey or a splash of vanilla and serve with a dollop of crème fraîche.
– Gluten-free: swap in a bit of cornstarch or fine cornmeal for the flour.
– Dairy-free: full-fat coconut milk can work in a pinch, though it adds a subtle coconut flavor.
Frequently Asked Questions
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Nantucket Corn Pudding Recipe
Ingredients
Main Ingredients
- 3 tbsp unsalted butter, melted plus a little for greasing the dish
- 1.25 cup whole milk
- 0.5 cup heavy cream
- 3 eggs large
- 2 tbsp granulated sugar
- 2 tbsp all-purpose flour
- 2 tbsp fine cornmeal
- 0.75 tsp baking powder
- 0.75 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.125 tsp ground nutmeg
- 2.25 cup sweet corn kernels fresh or frozen, thawed
- 1.75 cup creamed corn
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 2-quart baking dish with butter.
- Whisk eggs in a large bowl until smooth and lightly frothy.
- Whisk in milk, cream, sugar, and melted butter until well combined.
- In a separate bowl, mix flour, cornmeal, baking powder, salt, pepper, and nutmeg.
- Sprinkle the dry mixture over the wet ingredients and whisk just until smooth.
- Fold in corn kernels and creamed corn until evenly distributed.
- Pour batter into the dish, smooth the top, and set on a baking sheet.
- Bake 45 minutes, until puffed, golden, and the center barely jiggles.
- Rest 10 minutes before serving so the pudding sets cleanly.
Notes
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