Nantucket Corn Pudding Recipe
Cozy, creamy corn pudding with gentle sweetness and a custardy center. Simple to mix, perfect for holidays or weeknights.
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Servings:
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
Variation: Stir in 1/2 cup shredded sharp cheddar or a minced scallion for a savory twist. Add a pinch of cayenne for heat. Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat gently at 300°F until warmed through.
This recipe is an original creation inspired by classic Nantucket Corn Pudding Recipe flavors. All ingredient ratios and instructions are independently developed.