Nantucket Corn Pudding Recipe
This Nantucket Corn Pudding Recipe is a creamy baked corn casserole made with eggs, half-and-half, sharp cheddar, and buttery cracker crumbs. Golden on top and custardy inside, it’s a comforting classic side dish with colonial-era roots.
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Servings: 6
Ingredients
- 5 cups canned corn drained
- 3 large eggs beaten
- 1 cup half-and-half
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- ¾ cup oyster crackers crushed and divided
- 3 tablespoons melted butter divided
- 1 ½ cups sharp cheddar cheese grated and divided
Instructions
Preheat the oven
- Preheat the oven to 375°F (190°C). Grease a 9 × 13-inch baking dish thoroughly with butter or nonstick cooking spray and set aside.
Prepare the custard base
- In a large mixing bowl, whisk together the beaten eggs, half-and-half, kosher salt, black pepper, and ground nutmeg until the mixture is smooth and well combined.
Incorporate the corn and cheese
- Add the drained corn and 1 cup of the grated cheddar cheese to the egg mixture. Stir gently until all ingredients are evenly distributed.
Transfer to the baking dish
- Pour the corn mixture into the prepared baking dish and spread it evenly with a spatula to ensure consistent baking.
Prepare the cracker topping
- In a small bowl, combine the crushed oyster crackers with 2 tablespoons of the melted butter, mixing until the crumbs are evenly coated.
Add the topping layers
- Sprinkle the remaining ½ cup of cheddar cheese evenly over the corn mixture. Follow by distributing the buttered cracker crumbs across the surface.
Bake the pudding
- Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the center remains slightly set but still tender.
Serve
- Remove the dish from the oven and allow it to rest for several minutes before serving. Serve warm as a side dish.
Notes
To make this Nantucket Corn Pudding Recipe gluten free:
- Replace the oyster crackers with gluten-free crackers or gluten-free breadcrumbs.
- Confirm that the cheddar cheese, butter, and half-and-half are labeled gluten free if necessary.
- Ensure the canned corn is processed in a facility that avoids cross-contamination with wheat.