Name: Nantucket Corn Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (15 oz) whole kernel corn, drained; 1 can (15 oz) cream-style corn; 2 large eggs; 1 cup whole milk; 4 tablespoons butter, melted; 3 tablespoons all-purpose flour; 2 tablespoons sugar; 1 teaspoon salt; 1 teaspoon baking powder; 1/2 cup crushed butter crackers or breadcrumbs (optional for topping)

This creamy, golden-topped Nantucket Corn Pudding is one of those dishes I always find myself craving—especially around the holidays. It’s rich, slightly sweet, perfectly savory, and that baked-on crust? Absolute heaven. I first had this dish on a chilly Thanksgiving Day in New England, and it was love at first bite. Since then, I’ve made it for potlucks, family dinners, and cozy weekends, and every single time, people ask for the recipe.

What makes this corn pudding truly unforgettable is the texture. It’s not dry like some casseroles can be—instead, it’s moist and tender with pops of sweet corn throughout and a buttery, crisp crust on top. Whether you’re serving it alongside a roast or just enjoying it with a green salad, this comforting dish always delivers. I love how it brings warmth and nostalgia to the table.

Why You’ll Love This Nantucket Corn Pudding

This recipe hits all the right notes. It’s comforting without being too heavy, and it’s surprisingly simple to make. It brings together pantry staples and transforms them into something that tastes like it took all day. Whether you’re making it for the holidays or just need a crowd-pleasing side, this dish delivers every time. It also reheats beautifully—bonus!

What Kind of Corn Should I Use?

You can use canned, frozen, or even fresh corn in this pudding, which makes it incredibly flexible. I personally like to mix cream-style corn with whole kernel corn for that perfect balance of creamy and chunky textures. If you’re using fresh corn, make sure to scrape the cobs well to get all the milky goodness—trust me, it’s worth the extra step.

Options for Substitutions

You can easily make this recipe your own. Swap out the regular milk for half-and-half if you want a richer result, or go the other way and use low-fat milk for a lighter version. Want to make it gluten-free? Use a gluten-free flour blend or cornmeal in place of regular flour. Some folks even like to toss in a little shredded cheese or a pinch of cayenne for a twist. The base is solid—so go ahead and get creative.

Ingredients for this Nantucket Corn Pudding

Whole Kernel Corn (canned or frozen) – Adds bite and texture to the pudding, providing pops of sweetness in every spoonful.

Cream-Style Corn – This is essential for the creamy consistency that makes corn pudding so luscious.

Eggs – They bind everything together and add richness, helping the pudding set properly.

Milk – Regular whole milk keeps the texture moist and creamy without being too heavy.

Butter (melted) – Adds a rich, savory flavor and helps the top form a golden crust.

All-Purpose Flour – Just a bit helps give structure and thickens the pudding slightly.

Sugar – A touch of sweetness enhances the natural sugars in the corn.

Salt – Balances the sweetness and enhances the savory elements.

Baking Powder – Helps to lighten the texture and prevent the pudding from being too dense.

Crushed Butter Crackers or Bread Crumbs (optional topping) – Adds a crisp, buttery crust that takes this dish over the top.

Step 1: Preheat the Oven and Prepare the Dish

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the eggs until they’re light and slightly frothy. Add in the milk and melted butter, whisking until well combined. This forms the base of your custard.

Step 3: Stir in the Corn

To your egg mixture, add the whole kernel corn and cream-style corn. Gently stir until everything is evenly incorporated. These two types of corn give you both creaminess and texture.

Step 4: Add the Dry Ingredients

In a small bowl, combine the flour, sugar, salt, and baking powder. Mix to blend, then gradually stir this dry mix into the corn mixture. Make sure there are no lumps—your mixture should be smooth with visible corn throughout.

Step 5: Pour and Smooth the Mixture into the Dish

Transfer the batter to your prepared baking dish. Use a spatula to smooth the top for even baking.

Step 6: Optional – Add a Topping

If you want a crisp golden top, sprinkle crushed butter crackers or seasoned bread crumbs evenly over the pudding before it goes into the oven.

Step 7: Bake to Perfection

Place the dish in the center of your preheated oven. Bake uncovered for 45 to 55 minutes, or until the top is golden and a knife inserted in the center comes out clean. Let it rest for 10 minutes before serving so it can fully set.

How Long to Prepare the Nantucket Corn Pudding

Preparation Time:
It takes about 10 to 15 minutes to prepare all the ingredients. Most of the time is spent measuring and mixing. Since you’re using canned or frozen corn, there’s minimal prep required, and everything comes together in a single bowl.

Cooking Time:
The pudding bakes for about 45 to 55 minutes in a 350°F oven. You’ll know it’s ready when the center is set and the top turns a beautiful golden brown. Let it rest for at least 10 minutes out of the oven so it can finish setting.

Tips for Perfect Nantucket Corn Pudding

Use room temperature eggs and milk for better blending and even baking.
Don’t overmix the batter—stir just until everything is combined.
For a crispy top, use crushed Ritz crackers or Panko breadcrumbs.
Let the pudding rest after baking. This helps it firm up and makes slicing cleaner.
If using fresh corn, cut it off the cob and scrape to extract the starchy liquid—it adds extra creaminess.

Watch Out for These Mistakes While Cooking

Overbaking: It can dry out the pudding. Check for doneness at 45 minutes with a knife test.
Too much flour: Adding extra flour makes it dense and heavy. Stick to the measured amount.
Skipping the resting time: If you serve it right out of the oven, it might be too loose.
Not greasing the pan properly: This can lead to sticking. A generous butter or spray coating helps.
Using only whole kernel corn: You need the cream-style corn for that custard-like consistency.

What to Serve With Nantucket Corn Pudding?

1. Roast Chicken

A juicy roasted chicken pairs perfectly with the soft, creamy texture of the corn pudding.

2. Glazed Ham

The sweet-savory contrast of ham and the subtle sweetness of the pudding is a winning combo.

3. Green Bean Almondine

Something green and crunchy balances out the richness of the dish.

4. Pulled Pork

Serve it Southern-style with pulled pork and coleslaw for a comforting, hearty meal.

5. Mixed Greens Salad

A light, tangy vinaigrette salad cuts through the richness and adds freshness.

Storage Instructions

Refrigeration:
Store leftovers in an airtight container or cover the baking dish tightly with foil. It keeps well in the fridge for up to 4 days. Reheat in the oven at 300°F to maintain the crispy top.

Freezing:
You can freeze Nantucket Corn Pudding! Let it cool completely, then wrap in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Estimated Nutrition

This will vary slightly based on brands and portion size, but a typical serving (1/8 of a 9×13 dish) contains approximately:

Calories: 220
Fat: 11g
Saturated Fat: 6g
Carbohydrates: 26g
Sugar: 5g
Protein: 5g
Sodium: 290mg
Fiber: 2g

Frequently Asked Questions

How do I know when corn pudding is fully cooked?

The top should be golden brown and a knife inserted in the center should come out mostly clean with no liquid batter.

Can I make this ahead of time?

Yes! You can assemble it the night before and refrigerate, then bake it the next day. Or bake it ahead and reheat before serving.

Can I use only one type of corn?

Technically yes, but for best results, use both cream-style and whole kernel corn. The mix gives it its unique texture.

Can I add cheese?

Absolutely. A handful of sharp cheddar or Parmesan adds a delicious savory note. Just stir it into the batter before baking.

Is this dish sweet or savory?

It’s beautifully balanced—slightly sweet from the corn and sugar, but not a dessert. It works perfectly as a side dish.

Conclusion

Nantucket Corn Pudding is the kind of recipe that becomes a family tradition. It’s cozy, nostalgic, and endlessly versatile. Whether you’re serving it on a holiday table or just need a warm, satisfying side dish, this pudding delivers every time. Try it once, and you’ll understand why it’s a staple in so many homes.