Nantucket Corn Pudding

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Golden, creamy, and kissed with sweet corn goodness, this Nantucket Corn Pudding is the side dish that steals the spotlight. Whether you’re bringing comfort to a family table or elevating your holiday spread, this recipe brings both nostalgic charm and irresistible texture. It walks that perfect line between cornbread and custard—tender, lightly crisp on top, and creamy in the center.

Inspired by coastal New England flavors, this old-fashioned corn pudding blends pantry staples with humble elegance. It’s sweet but not sugary, rich without being heavy, and so simple you’ll memorize it after one bake.

Why You’ll Love This Nantucket Corn Pudding

This recipe is one of those comforting classics you turn to again and again. It pairs beautifully with roasted meats, grilled seafood, or hearty vegetables. The mix of whole corn and creamed corn gives it incredible texture, while butter and sour cream add richness. Plus, it’s a one-bowl wonder—no fancy equipment needed.

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What Kind of Corn Should I Use for Corn Pudding?

For the creamiest texture and best flavor, use a combo of canned whole kernel corn (drained) and creamed corn. The whole corn adds pleasant pops of texture, while the creamed corn keeps the pudding moist and custardy. Frozen or fresh corn can be substituted for the whole corn, but canned creamed corn is essential for that nostalgic flavor.

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Ingredients for the Nantucket Corn Pudding

Cornbread mix
This gives structure and that slight cornmeal texture while helping the pudding set. It also adds a light sweetness.

Whole kernel corn
Adds little bites of corn throughout the pudding. Be sure to drain well if using canned.

Creamed corn
Essential for creating that custard-like creamy texture and mild sweetness.

Sour cream
Lends richness and moisture, balancing the sweetness with a tangy note.

Butter
Melted butter creates a rich flavor base and contributes to the golden, crispy top.

Eggs
Bind the mixture together and add structure while maintaining a soft interior.

Sugar
Enhances the natural sweetness of the corn without overwhelming the dish.

Salt
Just a pinch balances all the flavors.

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How To Make the Nantucket Corn Pudding

Step 1: Prep the Oven and Dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Mix the Base

In a large mixing bowl, combine one 8.5 oz box of cornbread mix, 1 can (15 oz) whole kernel corn (drained), and 1 can (15 oz) creamed corn.

Step 3: Add the Creamy Ingredients

Stir in 1 cup sour cream, 1/2 cup melted unsalted butter, and 2 large beaten eggs. Mix until fully combined.

Step 4: Season and Sweeten

Add 2 tablespoons of sugar and 1/2 teaspoon of salt. Stir until incorporated. The mixture will be thick and creamy.

Step 5: Pour and Bake

Pour the mixture into the prepared dish and smooth the top. Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set.

Step 6: Cool and Serve

Let cool for 10 minutes before serving. The pudding will firm up slightly as it rests.

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How to Serve Nantucket Corn Pudding

This recipe makes 12 servings, perfect for a crowd or special family dinner. Serve it as a cozy holiday side dish or bring it to potlucks where it’s always the first to disappear. It pairs well with ham, turkey, roast chicken, or grilled vegetables.

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How to Store Nantucket Corn Pudding

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F until warmed through or microwave individual portions. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

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Frequently Asked Questions

Can I make Nantucket Corn Pudding ahead of time?
Yes! You can assemble it the day before and refrigerate overnight. Let it come to room temperature before baking, or add a few minutes to the bake time.

Can I make it without eggs?
Yes, though the texture will be slightly softer. You can replace each egg with 1/4 cup unsweetened applesauce or use a flax egg substitute.

Can I use homemade creamed corn?
Absolutely. If you have a recipe you trust, homemade creamed corn adds a nice personalized flavor.

Why is my corn pudding watery?
This can happen if the whole corn isn’t drained well or if it hasn’t baked long enough. Bake until the center no longer jiggles.

Is this the same as corn casserole?
They are similar! Corn casserole is usually a bit firmer and denser, while corn pudding leans creamier and softer.

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Want More Side Dish Ideas?

If you love this comforting corn pudding, check out these other cozy side dishes:

• Mama’s Cornbread Dressing
• Creamy Corn Casserole
• Scalloped Potatoes with Three Cheeses
• Colonial Spoon Bread
• Roasted Beets and Carrots with Burrata Salad

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📌 Save this recipe to your Pinterest comfort food board so you can come back to it any time: Mad For Meals on Pinterest

And let me know in the comments how yours turned out. Did you swap in fresh corn or add a sprinkle of cheddar on top? Love hearing your takes on this timeless favorite!

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