Corn Pudding Recipe (Nantucket Style)
This Corn Pudding Recipe (Nantucket Style) features sweet corn, cheddar, eggs, and a buttery cracker topping baked into a creamy, comforting side dish perfect for holidays or family dinners.
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Servings: 6
Ingredients
- 5 c canned corn drained
- 3 large eggs beaten
- 1 c half-and-half
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 3/4 c oyster crackers crushed and divided
- 3 tbsp melted butter divided
- 1 1/2 c sharp cheddar cheese grated and divided
Instructions
Prepare the oven and baking dish.
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish and set it aside.
Prepare the corn mixture.
- In a large mixing bowl, whisk together the beaten eggs, half-and-half, kosher salt, black pepper, and ground nutmeg until fully combined.
Add the corn and cheese.
- Stir the drained corn and 1 cup of the grated cheddar cheese into the egg mixture until evenly distributed.
Transfer to the baking dish.
- Pour the corn mixture into the prepared baking dish and spread it evenly.
Prepare the topping.
- In a small bowl, combine the crushed oyster crackers with the melted butter and mix until the crumbs are evenly coated.
Top the pudding.
- Sprinkle the remaining cheddar cheese over the surface of the corn mixture. Evenly distribute the buttered cracker crumb mixture over the cheese layer.
Bake.
- Bake for 45 to 50 minutes, or until the top is golden brown and the center remains slightly jiggly.
Serve.
- Remove from the oven and allow the pudding to rest briefly before serving.
Notes
To make this Corn Pudding Recipe (Nantucket Style) gluten free, replace the oyster crackers with certified gluten-free crackers or gluten-free breadcrumbs. Be sure to verify that all packaged ingredients, especially the crackers and shredded cheese, are certified gluten free and free from cross-contamination. The remaining ingredients are naturally gluten free, but labels should still be checked if needed for strict dietary requirements.