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!)
Tasty but for me it lacked sweetness. I made some honey butter and spooned it over the top while it was cooling and it really amped up the flavor. I’d make the recipe again and next time add a little sugar.
Thanks for the suggestion Glenda – this is a savory pudding and not intended to be sweet, but you can certainly add it if you prefer.
I make this recipe every thanksgiving 😁
So glad to hear this Mary! Thank you!
This recipe has become the go to for gatherings. It is best made with fresh corn. In Florida there are a few months it is not available (grown here or shipped in), so I am not limited. Nantucket Corn Pudding is delicous and comes together quickly. A family favorite.
Thank you so much Pam!
Excellent recipe I will use it again and again for sure!! Five star at least we used fresh corn the Olathe from Colorado! So good I will use this recipe again
Thank you Susan!
This is my go to for dinners!
Thanks Amy!
This is my go-to side that is always well received. Made it many times. We also add fresh jalapeños. Perfect every time.
Great suggestion Jean!
I’ve been making this for years for Thanksgiving and finally got to writing a review. I make a lot of sides and this is number one asked for every year. I swap one can of kernels for creamed corn. Delicious!!
Thank you Missy – so glad the recipe is a hit with your family!
Muy bueno!! No sobró nada!!
Thank you Veronica!
I h e. De this several times for parties. Everyone loves it!
Thank you Maureen!
Is the corn pudding cooked in the oven uncovered?
Yes