Nantucket Corn Pudding
Tender corn custard dotted with sweet kernels and sharp cheddar, baked until golden and bubbling; a classic New England side dish.
Ingredients
Main
- 0.5 cup butter melted
- 2 cans cream-style corn 14.75 oz each, do not drain
- 2 cans whole kernel corn 14.75 oz each, drained
- 14 oz sweetened condensed milk
- 2 eggs beaten
- 1 tsp vanilla extract
- 2 cups sharp cheddar cheese shredded
Instructions
Instructions
- 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.
Notes
Prep note: I swapped to ghee for a richer, nutty flavor, which brought out a gentle crackling as it cooled.
Make-ahead tip: Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 5 extra minutes if needed.
Storage: Keep leftovers in an airtight container in the fridge up to 3 days; reheat covered in 30-second bursts in the microwave.