Corn, eggs, cheddar, butter, and oyster crackers come together in this cozy Nantucket Corn Pudding Recipe—comfort food with history.

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Okay, confession time: the first time I made this Nantucket Corn Pudding Recipe, I had no clue what I was doing. I’d seen it in an old church cookbook—you know, the kind where half the recipes involve canned soup or Jell-O molds—and I figured it would either be brilliant or a disaster. Spoiler alert: it was brilliant.

I baked it for Thanksgiving, mostly because I felt like I should bring something different than my usual mashed potatoes. Well, turns out, my family liked this quirky colonial throwback more than my “famous” potatoes. My uncle literally said, “Who made this? I need the recipe,” while waving his fork around like he was about to duel someone. That’s when I knew this pudding had earned its spot on the table. And now, every holiday, someone asks if I’m bringing “that corn thing.” I roll my eyes, but secretly? I’m flattered.

Why You’ll Love This Nantucket Corn Pudding Recipe?

Look, I’m not saying this is the only side dish worth making, but… it kinda is. At least when you want something cozy, a little sweet, a little savory, and a whole lot of comforting. It’s cheesy without being heavy, creamy without being cloying, and that buttery oyster cracker topping? Honestly, it feels like the crispy corner piece of lasagna that everyone fights over.

What I love most is that it has this old-fashioned vibe, like something your great-grandmother might’ve pulled out of the oven while shooing kids away from the kitchen. But it still feels fresh and timeless today. It bridges that weird gap between “comfort food” and “fancy enough for the holidays.” Do you know what I mean?

Ingredient Notes:

Every ingredient in this Nantucket Corn Pudding Recipe has its role, like characters in a play. Some steal the show, others are supporting actors, but together? Magic.

• Canned Corn: Yes, canned. Don’t overthink it. Fresh works if it’s summer, but honestly, canned is reliable and fuss-free.

• Eggs: They hold everything together. Think of them as the glue but tastier.

• Half-and-Half: The Goldilocks of dairy—not too heavy, not too light.

• Kosher Salt & Black Pepper: The basics, but imagine the dish without them. Flat.

• Nutmeg: Just a pinch, like a secret ingredient. People won’t know it’s there, but they’ll know.

• Oyster Crackers: Old-school, sure, but they crunch up into this golden topping that makes the pudding sing.

• Butter: Because when has butter not been the answer?

• Sharp Cheddar: Don’t get wimpy cheddar. Sharp cuts through the sweetness of the corn and balances it all.

How To Make Nantucket Corn Pudding?

Here’s the good news: this Nantucket Corn Pudding Recipe is easy. Like, really easy. You’ll spend more time talking with your family about how good it smells than actually cooking it.

Step 1 – Preheat & Prep: Oven to 375°F, grease your dish. Don’t skip this step unless you enjoy scraping baked-on cheese with a chisel.

Step 2 – Mix the Base: Whisk eggs, half-and-half, salt, pepper, nutmeg. Stir in the corn and a cup of cheddar. It’ll look humble, but trust me—it’s working.

Step 3 – The Topping: Mix oyster crackers and melted butter. And yes, you’ll want to snack on them. Try to resist.

Step 4 – Assemble: Corn mix goes into the dish, extra cheese on top, buttery crackers over that. Already smells like comfort, doesn’t it?

Step 5 – Bake: Into the oven, 45–50 minutes. You want golden edges and a center that jiggles just slightly. Not runny, not stiff—like that perfect cheesecake wobble.

Step 6 – Serve: Let it cool for a few minutes, then dig in. Warning: there will be fights over the crispy edges.

Storage Options:

If you somehow have leftovers (I rarely do), just cover the dish and keep it in the fridge for about three days. Reheat it in the oven to get that topping back to life. The microwave works in a pinch, but the crackers lose their charm. Freezing? Eh… I tried once, and the texture got weird. Like eating soggy cornbread. So I wouldn’t.

Variations and Substitutions:

This Nantucket Corn Pudding Recipe is pretty forgiving. Try these if you’re feeling adventurous:

• Use fresh corn in summer, frozen in winter, canned when you’re busy.

• Swap cheddar for Gruyère, Monterey Jack, or pepper jack if you want heat.

• No oyster crackers? Ritz crackers, breadcrumbs, or even cornflakes. (Don’t laugh, it works.)

• Toss in herbs like thyme or parsley if you want it fancy.

• Add a pinch of cayenne or smoked paprika for a little kick.

What to Serve with Nantucket Corn Pudding?

This pudding is like that friend who gets along with everyone.

• Roast turkey, chicken, or ham—it’s a holiday dream.

• BBQ ribs or pulled pork—trust me, the smoky + creamy combo is killer.

• Even a simple salad—sometimes you need something green to justify seconds.

Frequently Asked Questions:

Can I make this Nantucket Corn Pudding Recipe ahead of time?
Yep, and I recommend it. Mix it up the night before, cover, and bake the next day. Just add a few extra minutes since it’ll be cold.

Do I have to use oyster crackers?
Nope. Ritz, breadcrumbs, heck, even potato chips in a pinch. Just something crunchy and buttery.

Can I use frozen corn instead of canned?
For sure. Just thaw and pat it dry first. Fresh works too, but canned is perfectly fine.

So yeah, that’s the whole story. This Nantucket Corn Pudding Recipe has roots in colonial kitchens but feels right at home on our tables today. It’s humble, a little quirky, and downright delicious. And honestly? I think you’re gonna love it. What do you say—ready to give it a try?

Keep the Flavor Coming – Try These:

Rich and Savory Slow Cooker French Dip Sandwiches

Crockpot BBQ Chicken Wings (3 Ingredients)

Chocolate Brownies from scratch with Walnuts

Nantucket Corn Pudding Recipe

A creamy, custard-like corn pudding layered with sharp cheddar cheese and topped with buttery oyster cracker crumbs for a timeless, comforting side dish.

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6 Servings

Ingredients

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• 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 melted butter divided
• 1 1/2 cups sharp cheddar cheese grated and divided

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Instructions

 

Prepare the oven and dish:

1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Prepare the custard base:

1. In a large mixing bowl, combine the beaten eggs, half-and-half, kosher salt, black pepper, and nutmeg. Mix until well blended. Stir in the drained corn and 1 cup of the grated cheddar cheese. Transfer the mixture into the prepared baking dish.

Prepare the topping:

1. In a small bowl, combine the crushed oyster crackers with the melted butter, ensuring the crumbs are evenly coated.

Assemble the dish:

1. Sprinkle the remaining cheddar cheese evenly over the corn mixture. Then scatter the buttered cracker crumbs across the top.

Bake:

1. Place the dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the center is set but slightly jiggly. Remove from the oven and allow the pudding to cool briefly before serving.

Notes

To make this recipe gluten free, replace the oyster crackers with certified gluten-free crackers or gluten-free breadcrumbs. Ensure the cheddar cheese and half-and-half are labeled gluten free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

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!

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