When you dive into a warm, golden slice of Nantucket Corn Pudding, you’re greeted by a creamy tapestry of sweet and savory notes that feels like a gentle embrace on a summer evening. Each spoonful is a dance of tender corn kernels and luxurious creamed corn, carried on a cloud of sour cream and melted butter. The subtle sweetness from the cornmeal and sugar balances a whisper of sharp cheddar cheese, if you choose to fold it in. This dish is the kind of comforting side that transforms the simplest family dinner into a special occasion—no fuss, just that unmistakable warmth of home cooking.
What I love most about this recipe is how it brings coastal charm right into your kitchen. Its roots trace back to the island of Nantucket, where fresh seafood and hearty casseroles are staples. But you don’t need to live by the sea to feel swept away—just a few pantry staples and 20 minutes of prep time stand between you and cheesy, golden perfection. Whether you’re a beginner cook or a seasoned home chef, this corn pudding welcomes you with open arms. It’s forgiving when you swap in fresh herbs like thyme or parsley, and it even shines as a make-ahead dish for potlucks. So grab your mixing bowl, and let’s celebrate simple ingredients doing extraordinary things in every delightful bite.
KEY INGREDIENTS IN NANTUCKET CORN PUDDING
Every great recipe starts with thoughtfully chosen ingredients, and this Nantucket Corn Pudding is no exception. Below, you’ll find the heart of our creamy casserole laid out, along with the special roles each component plays in creating that luscious texture and vibrant flavor.
- Whole kernel corn
Adds delightful bursts of juiciness and sweet crunch, providing a satisfying contrast to the creamy base.
- Creamed corn
Gives the pudding a smooth, velvety body and intensifies the natural sweetness of the kernels.
- Large eggs
Serve as a binding agent, helping the pudding set while adding richness and structure.
- Sour cream
Introduces tangy creaminess that balances the sweet corn and contributes to a tender, custard-like consistency.
- Unsalted butter
Brings a silky mouthfeel and rich flavor without overwhelming the sweetness of the corn.
- Cornmeal
Lends a gentle, grainy texture and a toasty corn essence that keeps each bite interesting.
- All-purpose flour
Provides additional structure, ensuring the pudding holds together without becoming too dense.
- Sugar
Enhances the natural sweetness of the corn and caramelizes slightly on top for a golden finish.
- Baking powder
Offers a light, airy lift, so your pudding doesn’t feel heavy and dense.
- Salt
Balances sweetness and elevates all the flavors, making each layer shine.
- Black pepper
Infuses a subtle, warming spice that cuts through the richness.
- Milk
Helps achieve the perfect pouring consistency, melding dry and wet ingredients seamlessly.
- Grated sharp cheddar cheese (optional)
Adds depth and a savory edge; melts throughout for gooey pockets of flavor.
HOW TO MAKE NANTUCKET CORN PUDDING
Crafting this delectable Nantucket Corn Pudding is straightforward and fun—perfect for cooks at any level. You’ll start by bringing together the corn and dairy base, then blend in the dry ingredients, pour into your dish, and let the oven work its magic. Follow these simple steps to achieve a golden-baked pudding that’s creamy inside and lightly crisp on top.
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray to ensure the pudding releases easily after baking.
2. In a large mixing bowl, combine the whole kernel corn, creamed corn, and beaten eggs, stirring until the mixture is evenly moistened.
3. Add the sour cream and melted butter to the bowl, then stir well to incorporate these creamy elements, ensuring a smooth batter.
4. In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper until the dry ingredients are fully blended.
5. Gradually add the dry ingredients to the wet ingredients, mixing gently until no dry streaks remain and the batter feels cohesive.
6. Pour in the milk and stir until the mixture reaches a smooth consistency—it should be thick yet pourable.
7. If using cheese, fold in the grated cheddar gently to distribute it through the batter without overmixing.
8. Pour the mixture into the prepared baking dish and spread it evenly with a spatula for uniform thickness.
9. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Let the corn pudding rest for 5 minutes before serving, allowing it to firm up slightly and make cutting easier.
SERVING SUGGESTIONS FOR NANTUCKET CORN PUDDING
Turning this Nantucket Corn Pudding into the star of your table is all about thoughtful pairings and presentation. Whether you’re serving a family dinner or hosting friends, these ideas will help you showcase the creamy, golden goodness in style.
- Serve alongside a fresh green salad tossed with vinaigrette to add brightness and crunch against the smooth pudding.
- Top with a sprig of fresh thyme or parsley to introduce a pop of color and herbaceous aroma.
- Offer with braised pork shoulder or barbecue chicken for a hearty surf-and-turf-style meal that balances richness with smoky flavors.
- Create a brunch platter by slicing the pudding into squares and pairing it with sliced fruit, yogurt, and flaky biscuits for a crowd-pleasing spread.
HOW TO STORE NANTUCKET CORN PUDDING
Preserving the fresh taste and creamy texture of your Nantucket Corn Pudding ensures you can enjoy it again and again without losing that just-baked appeal. Whether you plan to serve leftovers the next day or stash portions for a quick lunch, proper storage is key. Below are some trusted methods to keep your pudding tasting its best.
- Refrigerator: Cover the baking dish tightly with plastic wrap or transfer individual slices to an airtight container. Store for up to 4 days, reheating in a 325°F oven until warmed through.
- Freezer: For longer storage, cut the pudding into portions, wrap each piece in cling film, then place them in a sealed freezer bag. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
- Make-Ahead: Assemble the pudding in the baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature, then follow the baking instructions.
- Reheating: To revive that just-baked crispness, reheat slices in a preheated oven at 350°F for 10–15 minutes rather than microwaving, which can make the texture soggy.
CONCLUSION
From the moment you whisk together that corn-packed batter to the satisfying golden crust that emerges from the oven, Nantucket Corn Pudding brings comfort and charm to any meal. We’ve explored every step—from selecting sweet corn and tangy sour cream to folding in optional sharp cheddar—and laid out clear guidance on storage, serving, and reheating. This article is designed to be your go-to resource: feel free to print it or save it for later reference whenever you need a cozy side that’s both simple and spectacular.
Whether you’re planning a festive holiday feast or a casual weeknight supper, this pudding fits right in. Keep a copy handy for potluck season, and remember that behind every satisfying bite lies the joy of homemade cooking. If you give this Nantucket staple a try, I’d love to hear how it filled your table—and your kitchen—with warmth. Please leave comments below with your questions, tweaks, or triumphant stories, and let’s continue this cozy culinary conversation together.
Nantucket Corn Pudding
Description
Bursting with sweet whole and creamed corn, rich sour cream, and a hint of sharp cheddar, this comforting pudding bakes to golden perfection. Serve warm as a cozy side that’s sure to please every palate.
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
-
In a large mixing bowl, combine the whole kernel corn, creamed corn, and beaten eggs.
-
Add the sour cream and melted butter to the bowl and stir well to incorporate.
-
In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper.
-
Gradually add the dry ingredients to the wet ingredients and mix until well combined.
-
Pour in the milk and stir until the batter reaches a smooth consistency.
-
If using, fold in the grated cheddar cheese for added flavor.
-
Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
-
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
-
Let the corn pudding rest for 5 minutes before serving to allow it to firm up slightly.
Note
- This dish can be made a day ahead and stored in the refrigerator. Just reheat it in the oven before serving.
- You can add fresh herbs like thyme or parsley for extra flavor.
- If you prefer a sweeter version, you can increase the sugar to 1/2 cup.
- The addition of cheddar cheese adds a nice depth of flavor but can be skipped for a lighter option.
