Nantucket Corn Pudding

Looking for a new dish to shock the family with at Thanksgiving? Nantucket Corn Pudding is the one for you! It’s a great twist on corn to bring excitement to the day, rather than just plain corn in a bowl. It is so good you’re going to be asked to bring it back next year.


Print Pin Recipe

Nantucket Corn Pudding

From the kitchen of Tracie Hoying, Jersey Journal Managing Editor
Course Side Dish
Keyword Corn, Corn Pudding, Side Dish
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 8-10 ears Fresh corn on the cob (5 cups of canned corn, drained, also works)
  • 2 Large eggs
  • 1 cup Half and half
  • ½ tsp Kosher salt
  • tsp White pepper
  • Few grinds Fresh nutmeg
  • ¾ cup Oyster crackers crushed and divided
  • 3 tbsp Butter melted and divided
  • ½ cup Sharp cheddar cheese shredded


  • Preheat the oven to 350°F.
  • Cut corn from the cob is using fresh corn and scraped right down to the cob, saving the liquid that scrapes off with the corn kernels. You should have about 5 cups.
  • Butter a 9" round or square 9 x 2½" deep casserole dish.
  • In a large bowl, beat eggs, cream, salt, pepper and nutmeg.
  • Add corn, ½ cup of the cracker crumbs and 2 tablespoons of the melted butter.
  • Pour the mixture into the prepared pan.
  • Sprinkle all of the cheese over the top.
  • Mix the remaining cracker crumbs with the remaining butter and sprinkle over the top,
  • Dust with a little paprika,
  • Bake 45-50 minutes or until puffed and golden brown. The edges will be crispy and the center a bit loose.
  • Serve immediately.


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