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.
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 melted butter 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.
Prepare the custard base:
- 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:
- In a small bowl, combine the crushed oyster crackers with the melted butter, ensuring the crumbs are evenly coated.
Assemble the dish:
- Sprinkle the remaining cheddar cheese evenly over the corn mixture. Then scatter the buttered cracker crumbs across the top.
Bake:
- 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.