Description
This Nantucket Corn Pudding recipe is a creamy and comforting side dish made with sweet corn, eggs, milk, and cream, perfect for holidays, family dinners, or cozy Sunday suppers. A savory-sweet casserole that’s easy to make and always a hit.
Ingredients
2 cups corn kernels
3 large eggs
1 cup whole milk
1 cup heavy cream
4 tablespoons butter, melted
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking powder
Instructions
1. Preheat your oven to 350°F and butter a baking dish or casserole pan.
2. In a large bowl, whisk the eggs until smooth.
3. Add in the milk, heavy cream, and melted butter. Whisk to combine.
4. Whisk in the flour, sugar, salt, and baking powder until the mixture is smooth and lump-free.
5. Gently stir in the corn kernels until evenly distributed.
6. Pour the mixture into the prepared dish and bake for 45–55 minutes, until the top is golden and the center is just set.
7. Let the pudding rest for 10 minutes before serving.
Notes
This pudding is even better with fresh summer corn.
Make it ahead for holidays and reheat before serving.
Add herbs or cheese for extra flavor depth.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg