Nantucket Corn Pudding

Nantucket Corn Pudding transforms simple corn kernels into a luxurious side dish that perfectly balances sweet and savory notes. This New England classic features tender corn suspended in a velvety custard base, all crowned with a golden, buttery cracker and cheddar cheese topping that provides the perfect textural contrast. The gentle warmth of the pudding creates a comforting dish that complements the heartier flavors of a Thanksgiving feast while still holding its own as a standout side. Both humble and elegant, this heritage recipe connects us to America's culinary past while satisfying modern palates with its rich, comforting goodness.

The first time I served this corn pudding at Thanksgiving, my mother-in-law—who typically guards her traditional menu fiercely—quietly took a second helping, then asked for the recipe. That silent endorsement spoke volumes! What I love most about this dish is how it transforms humble corn into something special enough for the holiday table while remaining unpretentious. Even my corn-skeptical nephew devoured it, picking off the crispy topping first before discovering the creamy pudding underneath was equally delicious.

Ingredients

• 4 cups fresh corn kernels (about 5-6 ears) or 3 cans (15 oz each) sweet corn, drained: The foundation of the dish that provides sweet, juicy bursts of flavor. Fresh corn offers the best texture and flavor, but good-quality canned corn is an excellent substitute outside of corn season.
• 1 cup heavy cream: Creates the luxurious, silky base that distinguishes pudding from more basic corn dishes. The higher fat content ensures a smooth, rich result.
• 1 cup whole milk: Works with the heavy cream to create the perfect pudding consistency, neither too rich nor too light. The milk proteins contribute to the custard's structure.
• 4 tablespoons unsalted butter, melted and divided: Adds richness and helps create the golden brown topping. Using unsalted butter allows better control of the dish's overall seasoning.
• 3 large eggs, lightly beaten: Provides structure and richness to the custard base. Room temperature eggs incorporate more smoothly into the mixture.
• 2 tablespoons all-purpose flour: Helps thicken the pudding to the perfect consistency without making it heavy or gummy. This small amount ensures the pudding sets properly without tasting floury.
• 2 tablespoons granulated sugar: Enhances the natural sweetness of the corn without making the dish dessert-like. The subtle sweetness balances the savory elements.
• 1 teaspoon salt: Enhances all the flavors and creates depth. Diamond Crystal kosher salt has a clean taste that won't overpower the delicate corn flavor.
• 1/4 teaspoon freshly ground black pepper: Adds subtle warmth and complexity without noticeable heat. Fresh grinding makes a noticeable difference in flavor.
• 1/4 teaspoon ground nutmeg: Contributes a warm, nutty note that complements the sweetness of the corn. Freshly grated nutmeg elevates the dish with its aromatic qualities.
• 1 sleeve buttery crackers (like Ritz), crushed (about 1 cup): Creates a crunchy, golden topping that contrasts with the creamy pudding. The buttery flavor of the crackers adds richness to each bite.
• 1 cup sharp cheddar cheese, shredded: Adds a savory, tangy element that balances the sweetness of the corn. Sharp cheddar provides the most flavor contrast.
• 2 tablespoons fresh chives or scallions, chopped (optional): Offers a bright, oniony freshness that cuts through the richness. The vibrant green color also adds visual appeal to the finished dish.

I'm particularly passionate about the corn selection for this recipe. While fresh corn cut from the cob delivers incomparable texture and sweet flavor, I've discovered that a high-quality canned corn (preferably one without added salt or sugar) makes an excellent substitute. The key is thorough draining—I even pat the kernels dry with paper towels to ensure excess moisture doesn't dilute the pudding's rich texture.

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Step-by-Step Instructions

Step 1:

Begin by preheating your oven to 350°F and positioning a rack in the middle position for even heat distribution. Prepare a 2-quart baking dish by generously buttering the bottom and sides to prevent sticking and to add another layer of flavor. The relatively shallow dish allows for more of the delicious topping in each serving.

Step 2:

If using fresh corn, carefully cut the kernels from the cob using a sharp knife. Stand each cob upright in a deep bowl to catch all the corn and its sweet juices. Run your knife down the sides of the cob, cutting about two-thirds of the way through the kernel. Then go back and scrape the cob with the back of your knife to extract the remaining kernel pieces and the sweet corn "milk." This technique captures the maximum flavor and ensures a more textured pudding.

Step 3:

In a large mixing bowl, whisk together the heavy cream, milk, 2 tablespoons of the melted butter, and the lightly beaten eggs until well combined. The mixture should be smooth and uniform in color. Make sure your eggs are at room temperature to prevent them from curdling when they meet the melted butter.

Step 4:

In a separate small bowl, mix the flour, sugar, salt, pepper, and nutmeg until evenly blended. Whisking these dry ingredients together separately ensures they'll incorporate smoothly into the wet mixture without lumps. The nutmeg might seem unexpected, but it adds a subtle warmth that enhances the corn's natural sweetness.

Step 5:

Gradually add the dry ingredient mixture to the wet ingredients, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is completely smooth. A smooth base ensures a silky pudding texture once baked.

Step 6:

Fold in the corn kernels, distributing them evenly throughout the custard mixture. If using canned corn, make sure it's well drained to prevent excess moisture from diluting the pudding. The corn should be suspended throughout the custard rather than sinking to the bottom.

Step 7:

Pour the corn mixture into the prepared baking dish, spreading it evenly with a spatula. The surface should be level to ensure even cooking and to create a perfect base for the topping. Tap the dish gently on the counter to release any air bubbles.

Step 8:

In a medium bowl, combine the crushed buttery crackers with the shredded cheddar cheese and the remaining 2 tablespoons of melted butter. Mix until the crumbs are evenly moistened and the cheese is well distributed. This topping should be loose and crumbly, not packed together.

Step 9:

Sprinkle the cracker and cheese mixture evenly over the top of the corn pudding, covering the entire surface. This generous topping creates a delicious textural contrast to the creamy pudding beneath. Don't press the topping down; it should rest lightly on the surface.

Step 10:

Place the baking dish on a sheet pan (to catch any potential overflow) and bake in the preheated oven for 45-50 minutes, until the pudding is set in the center and the topping is golden brown and crispy. The pudding should have a slight jiggle in the center but shouldn't be liquid.

Step 11:

After removing from the oven, allow the corn pudding to rest for 5-10 minutes before serving. This brief rest allows the pudding to set further and the flavors to meld. If desired, sprinkle with chopped fresh chives or scallions just before serving for a pop of color and fresh flavor.

Step 12:

Serve warm as a side dish. The pudding will hold its heat well, making it perfect for holiday meals where dishes may sit out for a while. Each serving should include both the creamy pudding and some of the crispy topping.

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The History Behind Nantucket Corn Pudding

This beloved dish traces its origins to colonial New England, where corn was a staple crop for early settlers. The original inhabitants of Nantucket Island, both Native Americans and European settlers, developed various corn-based dishes out of necessity and ingenuity. Early versions of corn pudding would have been made with stone-ground cornmeal as a porridge-like dish called "hasty pudding" when savory, or "Indian pudding" when sweetened.

As cooking techniques evolved and ingredients became more readily available, the dish transformed into the kernel-based pudding we recognize today. Dairy was incorporated from the island's pastoral traditions, while the cracker topping represents the influence of seafaring culture, where preserved foods like crackers were essential for long voyages.

What makes this dish particularly special is how it represents the cultural exchange and adaptation that defines American cuisine. The combination of Native American agricultural knowledge (corn cultivation) with European cooking techniques (custard-making) created something uniquely American that continues to grace holiday tables centuries later.

Perfect Make-Ahead Strategy

One of the greatest attributes of this Nantucket Corn Pudding is its flexibility for holiday meal preparation. You can prepare it in stages to reduce day-of cooking stress:

The corn mixture can be prepared and stored in the refrigerator up to 24 hours before baking. Simply whisk it well before transferring to the baking dish, as some separation may occur.

The cracker topping can be prepared separately and stored in an airtight container at room temperature for up to 2 days. This prevents it from becoming soggy before baking.

For partially make-ahead preparation, assemble the entire dish, cover tightly with plastic wrap, and refrigerate for up to 12 hours before baking. Allow the dish to sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the baking time if the dish is still cold when it goes into the oven.

Alternatively, the pudding can be fully baked up to 2 days ahead and reheated, covered with foil, in a 325°F oven for about 20 minutes until warmed through. Note that the topping won't be quite as crispy with this method, but the convenience might be worth it during busy holiday preparations.

I discovered the importance of properly draining canned corn through a disappointing first attempt at this recipe. The excess moisture diluted the custard and prevented it from setting properly, resulting in a soupy mess rather than a silky pudding. Now I drain the canned corn thoroughly and even pat it dry with paper towels before adding it to the mixture. This simple extra step makes all the difference in achieving the perfect consistency.

There's something magical about the way this corn pudding brings people together around the Thanksgiving table. Its comforting creaminess and crispy topping bridge the gap between familiar and special, making it appealing to both traditional diners and those looking for something beyond the standard holiday sides. Each year when I place it on the table, surrounded by other dishes with longer histories in my family's traditions, I'm reminded that new classics are always being born—and this Nantucket Corn Pudding has certainly earned its place in our holiday story.

Frequently Asked Questions

→ Can I use frozen corn instead of fresh or canned?

Yes, frozen corn works well. Thaw completely and drain any excess liquid before using. You'll need about 5 cups of corn kernels.

→ What can I substitute for half and half?

You can use equal parts whole milk and heavy cream, or just use whole milk for a lighter version, though the pudding won't be quite as rich.

→ Can I make Nantucket Corn Pudding ahead of time?

You can assemble it a day ahead and refrigerate unbaked. Add about 10 minutes to the baking time if cooking from cold. It's best served fresh, as the texture changes when reheated.

→ What's a good substitute for oyster crackers?

Saltine crackers or Ritz crackers work well as substitutes. You could also use panko breadcrumbs for a different but still delicious texture.

→ What main dishes pair well with corn pudding?

This traditional side pairs beautifully with New England seafood dishes, especially lobster or baked cod. It's also excellent with holiday meals like Thanksgiving turkey or Easter ham.