Nantucket Corn Pudding

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Ever had a dish so golden, so perfectly sweet-savory, it blurs the line between comfort and celebration? That’s Nantucket Corn Pudding for you. This warm, custard-like side is a New England staple that feels right at home on any Southern table, too. It’s silky and rich inside, with a toasty golden top that begs for just one more spoonful.

Whether you’re serving it for Thanksgiving, a backyard potluck, or a midweek family dinner, Nantucket Corn Pudding brings out that old-fashioned charm. Corn lovers, this one’s a dream. It highlights the natural sweetness of corn, held together with a soft, buttery base that sets into creamy perfection.

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Preparation Phase & Tools to Use

Before we dive into mixing, let’s talk tools. Getting the right texture in corn pudding depends as much on the process as it does on the ingredients.

• Mixing Bowl: You’ll need a large mixing bowl to combine your wet and dry ingredients thoroughly. The bigger, the better—this gives you space to fold in corn without spills.
• Whisk or Hand Mixer: Achieving a smooth batter is key. A whisk works beautifully, but if you’re after extra fluff, a hand mixer gives a lighter finish.
• Baking Dish (8×8 or similar): The dish you bake in determines how the pudding sets. A ceramic or glass baking dish distributes heat evenly, which helps the center cook without over-browning the edges.
• Rubber Spatula: For scraping every last bit of the custardy mixture into your baking dish. This tool is non-negotiable if you hate waste.
• Oven Thermometer (optional but helpful): Because custard-style dishes can be sensitive, an accurate oven temp ensures the pudding sets gently, not harshly.

Prep time is minimal—about 10 to 15 minutes. Once it’s in the oven, it does all the work. No stirring, no peeking. Just golden magic in about 45 minutes.

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Ingredients for the Nantucket Corn Pudding

Each component here adds depth and texture to the pudding, balancing sweetness with creaminess:

• Whole Kernel Corn: Adds juicy bursts of corn flavor throughout the pudding.
• Creamed Corn: Provides sweetness and a rich, custard-like base that holds everything together.
• Eggs: Act as the main binder, setting the custard texture and keeping the pudding intact.
• Milk: Helps soften the mix and keeps it silky. Whole milk is ideal for richness.
• Butter: Adds fat and flavor, giving the dish that irresistible golden top.
• Cornmeal or Corn Muffin Mix: Offers subtle structure and a hint of grainy texture that complements the soft interior.
• Sugar: Just a touch to amplify the natural corn sweetness without making it dessert-sweet.
• Salt: Balances the sweetness and brings out the full flavor of the corn.

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How To Make the Nantucket Corn Pudding

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease an 8×8 baking dish with butter or nonstick spray.

Step 2: Mix the Wet Ingredients

In your large mixing bowl, whisk together the eggs, milk, and melted butter until smooth and fully combined.

Step 3: Fold in the Corn

Add both the whole kernel corn and creamed corn into the bowl. Stir gently until evenly mixed.

Step 4: Add Dry Ingredients

Sprinkle in the cornmeal or muffin mix, followed by sugar and salt. Stir until the batter is smooth and well-blended, but don’t overmix.

Step 5: Bake to Perfection

Pour the mixture into your prepared baking dish. Bake for 40-50 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean. Let it rest for 5-10 minutes before serving.

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How to Serve and Store Nantucket Corn Pudding

Serve Nantucket Corn Pudding warm, straight from the oven, ideally as a side to roasted meats or alongside a holiday spread. The soft interior pairs beautifully with crispy textures like roasted chicken skin or seared pork chops.

To store leftovers, let the pudding cool completely, then cover tightly or transfer to an airtight container. It keeps well in the refrigerator for up to 4 days. To reheat, use a low oven (300°F) until warmed through, or microwave individual servings for convenience.

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Frequently Asked Questions

How do I know when corn pudding is done?

It should be golden on top and just set in the center. A knife inserted should come out clean or with a few moist crumbs, not liquid.

Can I use frozen corn?

Yes! Thawed frozen corn works just fine in place of canned whole kernel corn. It may even give a fresher pop of texture.

Is this a dessert or a side dish?

While it’s slightly sweet, it’s traditionally served as a savory side. But some enjoy it as a cozy dessert with a dollop of honey butter.

Can I make this ahead of time?

Absolutely. You can prep the mixture a few hours in advance and keep it chilled until ready to bake. Or bake it and reheat gently when needed.

What makes Nantucket Corn Pudding different from cornbread?

It’s creamier and softer, with a custard-like texture, unlike cornbread’s firm and crumbly structure.

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Want More Comfort Food Casserole Ideas?

You might also love the Cheesy Broccoli Rice Casserole, a gooey, crowd-pleasing favorite. Or check out the Delicious Beef Bowtie Pasta for something heartier and protein-packed.

Need a zesty kick? Try the Buffalo Chicken Lasagna Recipe, a fun twist on classic flavors. And for a soup that’s equally satisfying, the Creamy Broccoli Cheddar Soup makes a perfect cold-weather pairing.

If beans are your thing, the Hearty Tuscan Bean Soup might win you over with its rustic simplicity.

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Pin and Tell Me How Yours Turned Out

You can save this to your comfort food boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you add a cheesy topping? Did you go full New England and pair it with baked haddock? Leave a comment below—I’m always curious what variations people try.

For daily recipe inspiration and more comforting dishes like this, follow me on Pinterest @LadyPlate.

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