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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Servings:
Ingredients
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.