Classic New England Corn Pudding

Golden Comfort: Nantucket Corn Pudding. This Nantucket Corn Pudding is a delightful balance of sweet and savory, offering a creamy, comforting side dish that's perfect for any occasion. The combination of sweet corn kernels in a rich egg custard, topped with crushed oyster crackers and sharp cheddar cheese, creates a truly irresistible texture and flavor.

I first made this pudding for a Thanksgiving dinner, and it was an instant hit. The blend of textures and flavors was unlike anything I had tried before, and it quickly became a family favorite.

Essential Ingredients

• Fresh Corn Kernels (or Canned): Sweet corn is the heart of this dish, providing a burst of summer flavor. If using canned, ensure they are well drained.
• Heavy Cream and Whole Milk: These create a rich, creamy custard base. The combination provides the perfect balance of richness and lightness.
• Unsalted Butter: Adds a buttery richness to the custard and topping. Use a good quality butter for the best flavor.
• Large Eggs: Binds the custard together, creating a smooth, creamy texture. Use farm fresh eggs if possible.
• All-Purpose Flour: Thickens the custard, ensuring it sets properly. A fine milled flour is best for a smooth texture.
• Granulated Sugar: Enhances the natural sweetness of the corn. A small amount is all that’s needed.
• Salt, Black Pepper, and Ground Nutmeg: These seasonings balance the sweetness and add depth of flavor. Fresh ground pepper and quality salt are important.
• Crushed Buttery Crackers (e.g., Ritz): Adds a crunchy, savory topping. Oyster crackers are traditional, but Ritz or saltines work well.
• Shredded Sharp Cheddar Cheese: Provides a tangy, savory contrast to the sweet corn. Use a good quality, aged cheddar for the best flavor.
• Fresh Chives or Scallions (Optional): Adds a fresh, herbaceous garnish. Fresh herbs elevate the final presentation.

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Creating the Corn Pudding

Oven and Pan Preparation:

Preheat your oven to 350°F (175°C). Generously butter a 2-quart baking dish to prevent sticking.

Corn Preparation:

If using fresh corn, cut the kernels from the cobs. If using canned corn, drain them thoroughly.

Custard Mixture:

In a large bowl, whisk together the heavy cream, whole milk, and 2 tablespoons of melted butter. Lightly beat the large eggs and add them to the mixture, whisking until well combined.

Dry Ingredient Combination:

In a separate bowl, mix together the all-purpose flour, granulated sugar, salt, black pepper, and ground nutmeg. Whisk until well combined.

Wet and Dry Combination:

Gradually add the dry ingredients to the wet ingredients, whisking continuously until the mixture is smooth and free of lumps.

Corn Incorporation:

Gently fold the corn kernels into the custard mixture, ensuring they are evenly distributed.

Dish Pouring:

Pour the corn mixture into the prepared baking dish, spreading it evenly.

Topping Preparation:

In a separate bowl, combine the crushed crackers, shredded cheddar cheese, and the remaining 2 tablespoons of melted butter. Mix well.

Topping Application:

Sprinkle the cracker and cheese mixture evenly over the corn pudding.

Baking Stage:

Bake the corn pudding for 45-50 minutes, or until it is set and golden brown. The center should be firm and the edges bubbly.

Resting and Serving:

Remove the pudding from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chives or scallions, if desired.

My family finds that the sharp cheddar really cuts through the sweetness nicely. We often use a mix of Ritz crackers and panko breadcrumbs for a varied texture in the topping.

Make-Ahead Tips

The corn mixture can be prepared up to 24 hours in advance and stored in the refrigerator. The cracker and cheese topping can be prepared up to 2 days ahead and stored separately. You can also assemble the entire dish and refrigerate it up to 12 hours before baking. Alternatively, bake the pudding fully and reheat it before serving.

Variations

Sauté the corn kernels in butter before adding them to the custard for a richer flavor. Use smoked gouda or Gruyère in the topping for a different cheese profile. Combine crushed crackers with panko breadcrumbs for a varied texture.

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Frequently Asked Questions

Frozen corn can be used, but ensure it is fully thawed and drained. Half and half can be substituted for the cream and milk mixture. Oyster crackers, saltines, Ritz crackers, or panko breadcrumbs can be used for the topping. This dish pairs well with seafood, turkey, or ham.

This Nantucket Corn Pudding is a delightful dish that brings warmth and comfort to any meal. Its simple yet elegant flavors make it a perfect addition to your culinary repertoire.

Frequently Asked Questions

→ Can I make this corn pudding ahead of time?

Yes, you can assemble this corn pudding up to a day ahead and refrigerate it unbaked. Just add about 10 minutes to the baking time if cooking from cold. You can also bake it earlier in the day and reheat it covered with foil at 325°F for about 20 minutes before serving, though it's best when freshly baked.

→ What's the difference between corn pudding and corn casserole?

Corn pudding tends to have a more custard-like, soft texture due to the higher ratio of eggs and dairy to corn. Corn casserole typically includes a binding ingredient like cornbread mix or flour, giving it a firmer, more bread-like consistency. This New England version leans toward the pudding style but with a crunchy topping.

→ Can I use frozen corn instead of fresh or canned?

Yes, frozen corn works well in this recipe. Use about 5 cups of thawed frozen corn kernels, and be sure to drain off any excess liquid after thawing. For the best flavor, sauté the thawed corn in a tablespoon of butter for a few minutes before adding it to the mixture.

→ What can I substitute for the oyster crackers?

If you don't have oyster crackers, you can substitute with crushed saltines, Ritz crackers, or even panko bread crumbs. For a gluten-free option, use crushed gluten-free crackers or a mixture of gluten-free bread crumbs and a bit of cornmeal for texture.

→ What main dishes pair well with corn pudding?

This corn pudding pairs beautifully with roasted meats like chicken, turkey, or ham. It's traditional at New England Thanksgiving tables but also works well with summer fare like grilled sausages, ribs, or fish. It's also substantial enough to serve alongside a simple green salad for a lighter meal.