Nantucket Corn Pudding is a must-make recipe for Thanksgiving dinner! Creamy baked corn pudding, topped with buttery, cheesy crumbs.
Nantucket Corn Pudding is a traditional recipe that was popular with the original colonial inhabitants of New England – and today, it’s a classic side dish still served at many Thanksgiving dinners around the United States.
There are so many different recipes for corn pudding – and most modern day versions (like today’s Nantucket Corn Pudding) use whole corn kernels, rather than a porridge made with ground corn or corn meal. Back in the 17th century, the savory corn meal porridge was called ‘Hasty Pudding, and the sweet corn meal porridge was called ‘Indian Pudding.’
We found this Nantucket Corn Pudding recipe in this cookbook – and my husband Jack and I absolutely loved the golden and savory, buttery cracker and cheddar topping that was piled high on the creamy, flavorful corn pudding.
If you can find it, this Nantucket Corn Pudding is best with fresh whole corn kernels cut off the cob. But fresh corn isn’t often readily available during the Fall season, so a good quality drained canned sweet corn is a good alternative. (Frozen corn kernels may also be used, but we’ve found that the texture of frozen corn tends to be a little rubbery, so we’d highly recommend using canned as the best alternative to fresh corn.)
You may also like these other Corn recipes:
- Corn and Bacon Casserole
- Slow Cooker Creamed Fresh Corn
- Pumpkin Corn Pudding
- Zucchini Corn Risotto
- Grilled Corn and Jalapeño Salad
Nantucket Corn Pudding
Nantucket Corn Pudding is a must-make recipe for Thanksgiving dinner! Creamy baked corn pudding, topped with buttery, cheesy crumbs.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
- Category: Side dish
- Method: Baked
- Cuisine: New England
Ingredients
- 8–10 ears fresh corn on the cob, or 5 cups canned corn, drained
- 2 large eggs
- 1 cup half and half
- 1/2 teaspoon kosher salt
- 1/8 teaspoon white pepper
- Few grinds fresh nutmeg
- 3/4 cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above
- 3 tablespoons melted butter, divided
- 1/2 cup sharp cheddar cheese, shredded
- Paprika
Instructions
- Preheat oven to 350 degrees F.
- Cut corn from cob if using fresh corn and scrape right down to the cob saving the liquid that scrapes off with the corn kernels. You should have about 5 cups. Set aside. (Alternately, drain 5 cups of canned corn.)
- Butter a 9” round or square 9 X 2 ½“ deep casserole dish.
- In a large bowl beat eggs, half & half, salt, pepper and nutmeg.
- Add corn, ½ cup of the cracker crumbs and 2 tablespoons of the melted butter.
- Pour the mixture into the prepared pan.
- Sprinkle all of the cheese over the top.
- Mix the remaining cracker crumbs with the remaining butter and sprinkle over the top.
- Dust with a little paprika.
- Bake 45-50 minutes or until puffed and golden brown. The edges will be crispy and the center a bit loose.
- Serve immediately.
Notes
The original Nantucket Corn Pudding recipe calls for ‘pilot crackers’, ‘hard tack’ or oyster crackers. We’re fairly certain pilot crackers and hard tack (a simple flour and water biscuit) aren’t available at the supermarket, so oyster crackers are what we used. (They worked great in this recipe!)
I stupidly did not pay attention to how much this recipe would serve when I chose to make the for my family thanks giving today. I had planned to make it in a 9×13 casserole dish. I’m not great at increasing recipes. Would you have suggestions on how I should adjust this yoummy looking dish?
Hi Angela – Doubling the ingredients should be the right amount for a 9×13-inch casserole. The baking time will probably be a little longer so plan accordingly. Enjoy!
Any ideas on how to make this gluten free?
How about gluten free crackers?
Could this recipe be made in a slow cooker?
Hi Ashlea-I personally wouldn’t make this in the slow cooker. The texture of the corn and the crumb topping won’t be the same. If you insist, I’d cook it for as little time as possible in the slow cooker so the corn doesn’t get rubbery.
hi. Ive seen all of the recommendations for cooking ahead, but as I am the only one cooking for thanksgiving.. can I cook ahead without the topping and then pop it back in later in the day for the crispy topping for a shorter amount of time, obviously?
Sure – Kristena – you can try that as an alternative. Let us know how it comes out!
Hello! Are you able to make this in the crockpot?
Hi Emily -I personally wouldn’t make this in the slow cooker. The texture corn and the crumb topping won’t be the same. If you insist, I’d cook it for as little time as possible in the slow cooker so the corn doesn’t get rubbery.
look’s like a good recipe to try
Thanks Joy!
Hi there! I’m going to make this for tommorrows dinner. I have only the options of preparing today and cooking tommorow, or cooking today and reheating tommorow. .which would be the lesser of two evils? Thanks
Hi Ann – I would prep today and bake tomorrow. But bring hold off on sprinkling the remaining cracker crumbs (step 7) until you are ready to bake it tomorrow. (Also bring it closer to room temperature before baking.) Hope that helps!
What are your thoughts on converting this to a crock pot option? What changes would you make to accommodate crock pot instead of oven?? Time etc
Hi Sara – I personally wouldn’t make this in the slow cooker. The texture corn and the crumb topping won’t be the same. If you insist, I’d cook it for as little time as possible in the slow cooker so the corn doesn’t get rubbery.
This corn pudding looks amazing! I absolutely LOVE corn, and we always have it on the table for holidays. Always on the look out for new corn recipes. YUM!
Thank you Christine!
Do you cook the corn on the cob first?
Hi Tracy – No – the corn will cook when this dish bakes in the oven.
I don’t have oyster crackers, how would saltine crackers or Ritz crackers work? I think the Ritz crackers would change the flavor, just not sure if the saltine crackers would be an okay substitute. Thank you.
Hi Virginia – I’d go with the saltines as a substitute and perhaps reduce the salt in the recipe too. Hope you enjoy the recipe!
Hi, mom always used Ritz, and I have been looking for this recipe forever!….can’t wait to make long lost recipe mom and her mom made!….they never used egg, so ill omit…..we called this scalloped corn, and made in layers.
Hope our version is as good as the recipe you grew up with Virginia!
Hope ours is as good as the version you grew up with Jill!