There are certain recipes that just feel like a warm hug on a plate, and for me, this Nantucket Corn Pudding is one of them. I remember the first time I made it for a chilly autumn potluck. The kitchen filled with the most incredible aroma of sweet corn and baking cheese, and I felt that cozy, comforting feeling I strive for in my cooking. It’s a dish that reminds me of family gatherings and the simple joy of sharing good food. It’s more than a side; it’s a centerpiece of comfort that belongs on every holiday table.
What is Nantucket Corn Pudding?
Nantucket Corn Pudding is a cherished New England classic that beautifully balances sweet and savory flavors. Unlike cornbread or a simple corn casserole, this dish has a rich, creamy, and almost custardy texture. It features sweet corn kernels baked in a savory blend of eggs and half-and-half, topped with a wonderfully crunchy layer of crushed crackers and sharp cheddar cheese. It’s the kind of timeless dish that feels both rustic and elegant.
A Taste of American History
This recipe has deep roots in early American cooking. Corn was a fundamental staple for early settlers, especially in coastal New England. This pudding evolved from simpler porridges into the baked, decadent casserole we enjoy today. It’s a true taste of history, born from necessity but perfected into a dish worthy of celebration.
Why Is It a Holiday Staple?
With its comforting texture and crowd-pleasing flavor, it’s no wonder this corn pudding became a star on holiday tables, especially for Thanksgiving. It pairs perfectly with everything from roasted turkey to glazed ham, offering a sweet and savory counterpoint to other rich dishes.
Why You’ll Adore This Recipe
This isn’t just another side dish; it’s a recipe you’ll come back to year after year. Here’s why I know you’ll love it.
- Simple & Forgiving: This is one of those wonderful recipes where you just mix everything in a bowl and pop it in the oven. There’s no complicated technique, making it perfect for both new cooks and seasoned pros.
- The Perfect Texture Combo: The creamy, soft pudding base combined with the cheesy, crunchy cracker topping is simply irresistible. Every bite is a delightful mix of textures.
- A Guaranteed Crowd-Pleaser: I have served this at countless family dinners and potlucks, and it’s always one of the first dishes to disappear. It’s a hit with kids and adults alike!
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. You only need a handful of wholesome ingredients to create something truly special.
For the Pudding Base:
- Corn: 8–10 ears fresh corn on the cob, or 5 cups canned corn, drained.
- Eggs: 2 large eggs.
- Half-and-Half: 1 cup.
- Seasonings: 1/2 teaspoon kosher salt, 1/8 teaspoon white pepper, and a few grinds of fresh nutmeg.
For the Topping:
- Oyster Crackers: 3/4 cup, crushed and divided.
- Sharp Cheddar Cheese: 1/2 cup shredded.
- Butter: 3 tablespoons melted butter, divided.
- Paprika: For dusting.
How to Make Nantucket Corn Pudding: A Step-by-Step Guide
Let’s get cooking! This process is so simple and rewarding.
Step 1: Prep the Oven and Corn
First, get your oven preheating to 350°F. Butter a 9-inch round or square casserole dish. If you’re using fresh corn, cut the kernels off the cob and scrape down the cobs to get all that sweet “milk” it adds so much flavor! If you’re using canned corn, simply drain it well.
Step 2: Mix the Custard
In a large bowl, give your eggs a good whisk. Then, pour in the half-and-half and season with the salt, white pepper, and fresh nutmeg. Whisk it all together until it’s smooth and blended.
Step 3: Combine and Assemble
Now, stir the corn, about ½ cup of the crushed cracker crumbs, and 2 tablespoons of the melted butter into your custard mixture. Pour this lovely concoction into your prepared baking dish. Sprinkle all of the shredded cheddar cheese evenly over the top.
Step 4: Add the Topping and Bake
In a small bowl, mix the remaining cracker crumbs with the last tablespoon of melted butter. Sprinkle these buttered crumbs over the cheese layer and finish with a light dusting of paprika. Bake for 45-50 minutes. You’ll know it’s ready when it’s puffed up, golden brown, and the center is just a little bit loose.
My Top Tips for Perfect Corn Pudding
- Don’t Overbake: The magic of this pudding is its creamy center. It should still have a slight wobble when you take it out of the oven. It will continue to set as it cools.
- Scrape the Cob: If you use fresh corn, don’t skip scraping the cobs! That starchy, sweet liquid adds an incredible amount of flavor and helps create a creamier texture.
- Let it Rest: As tempting as it is to dive right in, let the pudding rest for about 10 minutes before serving. This allows the custard to set up properly, making it easier to scoop and serve.
Serving and Storage
This Nantucket Corn Pudding is the ultimate companion for holiday mains like roast turkey or a glazed ham. It’s also fantastic alongside a simple weeknight roasted chicken or pork chops. Leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave.
Nantucket Corn Pudding FAQs
Can I prepare this dish ahead of time?
Yes, absolutely! You can assemble the pudding (without the topping) up to a day in advance. Cover it and keep it in the fridge. Before baking, let it sit at room temperature for about 30 minutes, then add the topping and bake as directed.
What if I don’t have oyster crackers?
No problem! Crushed Ritz or butter crackers are a delicious substitute and add a lovely buttery flavor. In a pinch, you could even use saltines or panko breadcrumbs.
Is white pepper necessary?
White pepper has a more subtle, earthy heat than black pepper, which works beautifully in creamy dishes. If you only have black pepper, feel free to use it—just use a little less.
A Comforting Classic for Your Table
This Nantucket Corn Pudding is more than just a recipe; it’s a tradition. It’s a dish that carries the warmth of history and the comfort of a home-cooked meal. I hope you and your family love its creamy texture and savory-sweet flavor as much as mine does.
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