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Nantucket Corn Pudding

Nantucket Corn Pudding

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Course: Casserole, Side Dish
Kitchen: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients
 

  • 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.