There’s something about a warm spoonful of Nantucket Corn Pudding melting on your tongue—the glossy surface breaking into a tender custard with slight chew from the kernels. In my very first run, I remember the nutty toasted scent filling my kitchen as it bubbled around the edges. By my third bake, I’d dialed in a perfect 45-minute bake for a custardy center with golden edges. Let’s dive into those discoveries and get baking.
Why You’ll Love Nantucket Corn Pudding
- Silky-smooth custard meets tender corn bite in every forkful
- Simple pantry staples—mix and bake in under 10 minutes prep
- Turns sweetened condensed milk and sharp cheddar into a savory-sweet harmony
- Classic New England side with a hint of coastal tradition
A Little Background
I first stumbled on this Nantucket Corn Pudding recipe at a summer potluck. After that initial bake, I tweaked the bake time twice—once it was still wobbly at the 40-minute mark, and another time it was just a shade too firm at 50 minutes. By round three, I locked in that custardy jiggle readers crave. It’s a simple dish with roots in seaside kitchens where fresh corn was king.
Key Ingredients for Nantucket Corn Pudding
- Butter (1/2 cup, melted): adds richness; swap with ghee for a nuttier note
- Cream-style corn (14.75 oz can): gives smooth body; no need to drain
- Whole kernel corn (14.75 oz can, drained): for texture contrast
- Sweetened condensed milk (14 oz can): sweetens and thickens the custard
- Sharp cheddar (2 cups, shredded): balances sweetness; choose aged for depth
- Eggs & vanilla (2 eggs + 1 tsp): bind and lift the mixture
How to Make Nantucket Corn Pudding
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together melted butter, beaten eggs, sweetened condensed milk, and vanilla extract until smooth.
- Fold in cream-style corn, drained whole kernel corn, and shredded cheddar until evenly distributed.
- Pour mixture into the prepared dish. Bake 40–45 minutes, until the top shows a light golden hue and the center is set. Let rest 10 minutes before slicing.
Pro Tips & Troubleshooting
- Prep note: I swapped to ghee one time and loved the gentle crackling as it cooled.
- If the center is still wobbly at 45 minutes, tent with foil and bake 5 more minutes.
- Stir in a pinch of cayenne or smoked paprika for a seasonal twist.
- To double, use two 9×13 dishes and add 5–7 extra minutes of bake time; to halve, a 9×9 pan works.
Storage & Make-Ahead Guide
Allow pudding to cool no more than 2 hours at room temperature before covering. Store in the refrigerator up to 3 days in an airtight container. For freezer: portion into freezer-safe bags and freeze up to 3 months. Reheat single servings in a microwave-safe dish, covered, at 70% power in 30-second bursts until warmed through.
Serving Suggestions
Slice into squares and serve alongside roast turkey or ham. Top with fresh herbs or a dollop of crème fraîche. It also shines as a brunch side with scrambled eggs and crisp bacon.
Frequently Asked Questions
- How do you reheat Nantucket Corn Pudding? Cover a portion with a damp paper towel and microwave at 70% power in 30-second intervals until hot.
- Can I make Nantucket Corn Pudding ahead of time? Yes—assemble, cover tightly, and refrigerate up to 24 hours before baking.
- What does Nantucket Corn Pudding taste like? It’s a creamy, slightly sweet custard with bursts of corn flavor and a hint of cheddar tang.
- Can I use fresh corn instead of canned? Yes. Use 3 cups fresh kernels and 1 cup cream-style corn, adjusting sweetness to taste.
- Is Nantucket Corn Pudding gluten-free? Yes, all ingredients here are naturally gluten-free—just verify labels on canned goods.
- How long does Nantucket Corn Pudding last in the fridge? Store up to 3 days in an airtight container for best quality and food safety.
Final Thoughts
I hope this Nantucket Corn Pudding becomes a go-to on your table as it has in mine. That golden-topped custard, soft bubbling aroma, and gentle corn bite make every gathering feel cozy. Try my favorite tweak—a dusting of smoked paprika before serving—and do share your results below!
More Recipes You’ll Love
- One-Pot Mac and Cheese – shares the creamy, cheesy comfort vibe
- Slow Cooker White Chicken Chili – hearty chili that pairs well with sweet pudding
- Air Fryer Brussels Sprouts – a crisp vegetable side to balance the custard richness
- Instant Pot Pulled Pork – tender pork that soaks up the pudding’s creamy sauce
Nantucket Corn Pudding
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together melted butter, beaten eggs, sweetened condensed milk, and vanilla extract until smooth.
- Fold in cream-style corn, drained whole kernel corn, and shredded cheddar until evenly combined.
- Pour the mixture into the prepared dish and bake for 40–45 minutes, until lightly golden and set. Let rest for 10 minutes before serving.