Corn Pudding Recipe (Nantucket Style)
A creamy corn pudding recipe (Nantucket style) made with corn, eggs, cheddar cheese, oyster crackers, and nutmeg. A classic side dish perfect for holidays or family dinners.
6 Servings
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
To make this Corn Pudding Recipe (Nantucket Style) gluten free, substitute the oyster crackers with certified gluten-free crackers or breadcrumbs. Ensure that all other ingredients, particularly spices and dairy, are verified gluten free.