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Nantucket Corn Pudding is a must-make recipe for Thanksgiving dinner! Creamy baked corn pudding, topped with buttery, cheesy crumbs.

Nantucket Corn Pudding - A creamy corn casserole topped with a buttery, cheesy cracker crust. Perfect Thanksgiving side dish.

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.’


Nantucket Corn Pudding - A creamy corn casserole topped with a buttery, cheesy cracker crust. Perfect Thanksgiving side dish.

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.


Nantucket Corn Pudding - A creamy corn casserole topped with a buttery, cheesy cracker crust. Perfect Thanksgiving side dish.

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:

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Nantucket Corn Pudding - A Family Feast

Nantucket Corn Pudding

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings


Note: 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!)


  • 810 ears fresh corn on the cob, or 5 cups canned corn, drained
  • 2 large eggs
  • 1 cup half and half
  • ½ teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • Few grinds fresh nutmeg
  • ¾ cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above
  • 3 tablespoons melted butter, divided
  • ½ cup sharp cheddar cheese, shredded
  • Paprika


  1. Preheat oven to 350 degrees F.
  2. 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.)
  3. Butter a 9” round or square 9 X 2 ½“ deep casserole dish.
  4. In a large bowl beat eggs, cream, salt, pepper and nutmeg.
  5. Add corn, ½ cup of the cracker crumbs and 2 tablespoons of the melted butter.
  6. Pour the mixture into the prepared pan.
  7. Sprinkle all of the cheese over the top.
  8. Mix the remaining cracker crumbs with the remaining butter and sprinkle over the top.
  9. Dust with a little paprika.
  10. Bake 45-50 minutes or until puffed and golden brown. The edges will be crispy and the center a bit loose.
  11. Serve immediately.


Nantucket Corn Pudding

Nantucket Corn Pudding


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  • Maryann wrote:

    Hi there,
    The recepie sounds really good. I just wanted to know if you cook the fresh corn before you use it in the recepie because in the video it looked like it was boiled

    • Martha wrote:

      Hi Maryann – No need to cook the corn ahead of time – it will cook in the oven. Our video team used frozen corn so that’s why it looks the way it does. Hope you enjoy the recipe!

  • Holly wrote:

    Question: can this be made and kept in fridge to be baked the next day ?

    • Martha wrote:

      Hi Holly – Yes – but I’d stop at Step 7 and plan to sprinkle the remaining cracker crumbs on top just before baking. Also bring the dish back up to room temperature before baking. Enjoy!

  • Jessica wrote:

    Could this be made ahead of time? Looks delish!

    • Martha wrote:

      Hi Jessica – You can prep a day ahead of time and then bake the day of. But hold off on sprinkling the top cracker crumbs (step 7) until you are ready to bake it so they don’t get soggy. (Also take it out ahead of time so that your casserole is close to room temperature before baking.) Hope that helps!

  • Lindsay wrote:

    HI! It is just the 2 of us at home, can this recipe be cut in half? I always get nervous altering something! Thanks!

    • Martha wrote:

      Hi Lindsay – Yes – no problem cutting this recipe in half. If possible, try to use a smaller casserole dish so the inside stays creamy and of course, the bake time will be less. Hope you enjoy the recipe!

  • Cindy wrote:

    Help! I’m planning to leave this baking while at church this morning to finish up when we get home. Do you bake this covered or uncovered? Thanks so much!!
    Happy Christmas Eve,
    Cindy in Charleston

    • Martha wrote:

      Hi Cindy – It is baked uncovered (for only 50 minutes – please be sure not to overbake!)

      • Martha wrote:

        And Merry Christmas to you too! 🙂

  • christine wrote:

    I would like add canned crab meat to this recipe to make it a seafood side. Do you think the crab would get overcooked and rubbery from the long baking time? Crab meat is expensive.

    • Martha wrote:

      Great idea Christine! And a great question – we’ve never tried adding crab meat to this recipe so I can’t speak from experience. We have a hot crab dip recipe on our site that bakes for 30 minutes and I know from that the crab meat doesn’t get rubbery. With all of the other ingredients around the crab meat, I’m not sure you’d need to worry about 15 extra minutes. If you try it, please let us know how it comes out!

  • Mary wrote:

    Love this recipe! I used fire crackers for a little heat and it was a big hit. Will make this again!

    • Martha wrote:

      Great idea Mary!

  • Michelle wrote:

    I know people have asked about making a freezing but can you make and bake the morning of and then warm later when ready to eat?

    • Martha wrote:

      Hi Michelle – I’m sorry I didn’t see your question sooner! (I’m sure you’ve made it by now.) While we think it tastes best freshly baked, you can reheat it.

  • nancy bodkin wrote:

    Instead of oyster crackers I used Ritz crackers. The sweet corn with a sweet cracker made this dish a tradition in my home!
    Oh and I did get called crazy from my mother lol but I paid $4.99 for 4 small ears of corn. It is November here in Boston and to be honest I didn’t even think I would find it. I wanted it to be extra special for our Thanksgiving!!! Enjoy everyone

    • Martha wrote:

      Sounds delicious Nancy! Hope you had a wonderful Thanksgiving!

  • Nikki wrote:

    Can this be made ahead of time and warmed up

    • Martha wrote:

      You can – although we think it tastes best freshly baked.

  • Callia E. wrote:

    no time to use fresh corn-can you use frozen corn or does it need to be canned if not using off kob?

    • Martha wrote:

      Hi Callia – Frozen corn can definitely be used as well (although I think the texture isn’t as good as fresh or canned) – your choice!

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