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Nantucket Corn Pudding

Nantucket Corn Pudding

Tender corn custard dotted with sweet kernels and sharp cheddar, baked until golden and bubbling; a classic New England side dish.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Method Notes

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

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together melted butter, beaten eggs, sweetened condensed milk, and vanilla extract until smooth.
  3. Fold in cream-style corn, drained whole kernel corn, and shredded cheddar until evenly combined.
  4. 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.