Irresistible Nantucket Corn Pudding for Your Holiday Table

Nantucket Corn Pudding is a comforting Thanksgiving side dish filled with sweet corn, creamy custard, and a crunchy topping that delights every holiday gathering.

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Prep Time 20

Cook Time 50

Cooling Time 5

Total Time 1 15

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

5 cups Fresh Corn or 8–10 ears; canned corn is a suitable alternative.
2 large Eggs Acts as a binding agent for the pudding.
1 cup Half and Half Whole milk can serve as a substitute.
0.5 tsp Kosher Salt Enhances the overall flavor of the dish.
0.125 tsp White Pepper Offers a subtle heat without altering the color.
Nutmeg Few grinds; imparts warmth and a hint of spice.

For the Topping

3/4 cup Oyster Crackers Crushed, divided; consider panko breadcrumbs as a substitute.
3 tbsp Melted Butter Divided; provides richness and assists in achieving golden-brown perfection.
1/2 cup Sharp Cheddar Cheese Shredded; offers a savory flavor and contributes to creamy texture.
Paprika For topping; adds color and slight smokiness.

Equipment

9-inch round or square casserole dish

Method

Step-by-Step Instructions for Nantucket Corn Pudding

Preheat your oven to 350°F (175°C) to achieve a perfect golden-brown crust on your pudding.
If using fresh corn, cut the kernels off 8-10 ears of corn; for canned, drain 5 cups thoroughly.
Grease a 9-inch round or square casserole dish with butter to prevent sticking.
In a bowl, beat together 2 large eggs, 1 cup of half and half, ½ tsp kosher salt, ⅛ tsp white pepper, and a few grinds of nutmeg until well combined.
Gently stir in the prepared corn, ¾ cup of crushed oyster crackers, and 2 tbsp of melted butter until coated, then pour into the greased dish.
Sprinkle ½ cup shredded sharp cheddar cheese evenly over the top of the corn mixture.
Mix the remaining crushed oyster crackers with 1 tbsp melted butter and distribute evenly over the cheese layer; dust lightly with paprika.
Bake for 45-50 minutes until puffed, golden, and edges are crisp; center should jiggle slightly.
Let cool for a few minutes before serving warm at your holiday table.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 400mgPotassium: 380mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze portions for up to 2 months.

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