Corn pudding recipe (Nantucket style) with corn, eggs, cheddar, oyster crackers, and nutmeg. A cozy, creamy side dish perfect for holidays.
I’ll be honest with you: the first time I heard about a Corn Pudding Recipe (Nantucket Style) I tilted my head and thought… what on earth is that supposed to taste like? Corn in pudding form? My brain pictured something sweet, maybe like creamed corn but fancier. I was wrong. Very wrong.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I tried it was years ago, on a short trip to Nantucket. I remember the streets were cobblestoned, the kind that make you regret wearing anything but sneakers. We ducked into this little inn where they were serving roast chicken with—you guessed it—corn pudding. I thought it was filler food, something just to bulk up the plate. But then I took a bite. Warm, creamy, slightly sweet corn, a little sharp cheddar bite, and a crunchy buttery topping. I still remember sitting there with a fork mid-air, thinking, “Why don’t we eat this more often?”
Fast forward to when I made this at home: my husband walked into the kitchen, sniffed the air, and said, “Smells like mac and cheese and stuffing had a baby.” Which… was actually spot on. My kid even asked if we could put it on the Thanksgiving table next to mashed potatoes. And now? It’s basically earned its permanent spot on our family menu.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Corn Pudding Recipe (Nantucket Style)?
This Corn Pudding Recipe (Nantucket Style) is kind of like that quiet relative at family gatherings—you don’t notice them at first, but then they tell a story that has everyone laughing, and suddenly you wonder how the party would’ve been without them. It’s creamy but not heavy, thanks to the eggs and half-and-half. The nutmeg sneaks in with just a whisper of warmth (not enough to scare anyone off), and the oyster cracker topping turns into this golden, crunchy crown that makes every bite more interesting.
The best part? It’s a budget-friendly recipe that looks way fancier than it is. You could serve it on Thanksgiving, or just on a Sunday when you’re tired of the usual mashed potatoes. And while some might think it’s an “old-fashioned” dish, I think that’s exactly what makes it charming.
Ingredient Notes:
Let’s break down the stars of this Corn Pudding Recipe (Nantucket Style) because, yes, each one really matters:
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Corn – Canned corn is totally fine (just drain it well), but if it’s summertime and you’ve got fresh sweet corn? Oh, that’s magic.
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Eggs – They’re what give this pudding its custardy vibe. Skip them and you’ll end up with corn soup.
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Half and half – The middle ground between milk and cream. Rich, but not too heavy. I’ve tried it with whole milk in a pinch—works, but you lose some silkiness.
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Nutmeg – Tiny but mighty. That quarter teaspoon makes it taste like “holiday food.” Trust me, it’s worth it.
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Oyster crackers – Humble little guys, but once they’re crushed and mixed with butter, they transform into the crunchiest topping. Saltines can work, but you lose a bit of the charm.
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Sharp cheddar – Don’t go mild here. You want that tangy, sharp bite to cut through the creaminess.
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Butter – Because if we’re going all in on comfort food, let’s go all in.
How To Make Corn Pudding Recipe (Nantucket Style)?
This Corn Pudding Recipe (Nantucket Style) is easy to pull off, but let me walk you through so it’s stress-free.
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Preheat and prep. Set your oven to 375°F and grease a 9×13 baking dish. If you’ve ever had to scrub off baked-on cheese before, you know why this step matters.
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Mix the custard base. In a big bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg. Then stir in the corn and about a cup of the cheddar. It looks a little messy and wet, but don’t panic—it firms up in the oven.
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Pour it out. Transfer the mix into your baking dish. It’s not supposed to look perfect, promise.
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Make the topping. Crush those oyster crackers, mix them with melted butter, and try not to eat them all straight from the bowl.
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Cheese + crunch. Sprinkle the rest of the cheddar on top of the corn mixture, then scatter that buttery cracker topping over everything.
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Bake. Into the oven it goes for 45–50 minutes, until the top is golden and the center has that slight “jiggle.” You’ll know it’s right when the smell makes everyone wander into the kitchen asking, “Is it ready yet?”
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Cool just a bit. Give it a few minutes before serving so it sets up properly. I’ve burned my tongue more than once from jumping in too fast.
Want To Save This Recipe?
Storage Options:
If by some miracle there are leftovers (rare at my house), this corn pudding keeps well. Store in the fridge for up to three days. Reheat in the oven at 325°F with foil on top until warmed through. The microwave works too, but you’ll lose that cracker crunch. Planning ahead? Assemble it the night before, just don’t add the topping until right before baking.
Variations and Substitutions:
Recipes like this are meant to be played with. Here’s how you can switch it up:
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Fresh corn in summer? Use it—it makes the pudding naturally sweeter.
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Want some heat? Throw in diced jalapeños or a pinch of cayenne.
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Swap the cheddar for Gruyère or Monterey Jack for a different flavor.
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Gluten-free? Easy—just use gluten-free crackers instead of oyster crackers.
What to Serve with Corn Pudding Recipe (Nantucket Style)?
This Corn Pudding Recipe (Nantucket Style) is the side dish that goes with almost anything:
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Turkey – The classic Thanksgiving pairing.
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Roast chicken – Makes a weeknight dinner feel special.
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Pork chops – That salty meat with creamy pudding? Perfection.
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BBQ ribs or brisket – A Southern twist that works way better than you’d expect.
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Green salad or roasted veggies – For when you want to pretend you’re being healthy.
Frequently Asked Questions:
Can I make corn pudding ahead of time?
Yes—and you should. Assemble everything (minus the topping) the night before, refrigerate it, and bake the next day with the crackers.
Can I freeze it?
Technically yes, but I’m not its biggest fan after freezing. The texture gets a little weird. If you do freeze it, reheat in the oven with extra cheese to revive it.
Do I have to use oyster crackers?
Nope. Saltines, Ritz, even panko breadcrumbs can work. But honestly, there’s something fun about keeping it traditional with the oyster crackers.
And there you have it—Corn Pudding Recipe (Nantucket Style). It’s creamy, cheesy, a little old-school, and has that crunchy top that makes it irresistible. It’s one of those dishes that feels like history on a plate but also just… delicious comfort food. Give it a shot and tell me: will this make it onto your holiday table, or are you still in the “wait, corn pudding?” camp?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Corn Pudding Recipe (Nantucket Style)
Ingredients
- 5 cups canned corn drained
- 3 large eggs beaten
- 1 cup half and half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 3/4 cup oyster crackers crushed and divided
- 3 tablespoons unsalted butter melted and divided
- 1 1/2 cups sharp cheddar cheese grated and divided
Instructions
Prepare the oven and dish:
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Combine the custard base:
- In a large mixing bowl, whisk together the beaten eggs, half and half, kosher salt, black pepper, and ground nutmeg until fully combined. Stir in the drained corn and 1 cup of the grated cheddar cheese. Transfer this mixture into the prepared baking dish.
Prepare the topping:
- In a small bowl, combine the crushed oyster crackers with 2 tablespoons of the melted butter, mixing until evenly coated.
Assemble the pudding:
- Sprinkle the remaining 1/2 cup of cheddar cheese over the corn mixture, followed by the buttered cracker topping. Drizzle the remaining 1 tablespoon of melted butter across the surface.
Bake:
- Place the dish in the preheated oven and bake for 45–50 minutes, or until the topping is golden brown and the center of the pudding is just set but still slightly jiggly.
Serve:
- Allow the pudding to cool briefly before serving warm as a side dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
