Description
Nantucket Corn Pudding is a silky, golden-baked side dish that blends sweet corn, creamy custard, and buttery richness into a spoonable delight. Whether you’re serving this classic at Thanksgiving or as a comforting family meal, it’s a nostalgic favorite that’s simple to make and crowd-approved.
Ingredients
1 cup whole kernel corn (drained if canned)
1 cup creamed corn
2 large eggs
1 cup whole milk
4 tablespoons melted butter
1/4 cup cornmeal or corn muffin mix
2 tablespoons granulated sugar
1/2 teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C). Grease an 8×8 baking dish with butter or nonstick spray.
2. In a large mixing bowl, whisk the eggs, milk, and melted butter until smooth.
3. Add the whole kernel corn and creamed corn, stirring to combine.
4. Add in the cornmeal (or muffin mix), sugar, and salt. Stir until the batter is smooth and cohesive.
5. Pour the mixture into the prepared baking dish and bake for 40–50 minutes, or until the top is golden and the center is set.
6. Let it rest for 5–10 minutes before serving.
Notes
Use whole milk for the best creamy texture—low-fat varieties result in a thinner pudding.
Let the pudding cool slightly before serving to allow it to set and slice more cleanly.
A glass or ceramic dish ensures even cooking and a golden top crust.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approx. 1/6 of recipe
- Calories: 210
- Sugar: 6g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg