Crisp kernels suspended in a silky custard, this Nantucket Corn Pudding is a delightful dance of textures and tastes. The sweetness of fresh corn is amplified by a touch of sugar and balanced with the subtle warmth of nutmeg, creating a harmonious blend that’s both comforting and elegant.
This recipe works because it celebrates simple, high-quality ingredients. The combination of heavy cream and milk creates a luxuriously smooth base, while the eggs provide structure and richness. It’s the perfect side dish for a summer barbecue, a Thanksgiving feast, or even a light supper on a cool evening. If you are looking for another corn side dish, check out this cream cheese corn casserole, it will be a crowd-pleaser!
Why you’ll love this Cozy Nantucket Corn Pudding: A Taste of Summer
- It’s a delicious way to enjoy the flavors of summer, even when corn season is over (frozen corn works too!).
- The creamy, custardy texture is incredibly satisfying and comforting.
- This Cozy Nantucket Corn Pudding is simple to make with minimal ingredients and effort.
- It’s a versatile side dish that pairs well with a variety of main courses.
- The hint of nutmeg adds a warm, inviting aroma and flavor.
- It can be made ahead of time, making it perfect for potlucks and gatherings.
Ingredients & Substitutions
- 4 cups fresh corn kernels (about 6 ears)
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Pinch of ground black pepper
- Fresh chives, chopped (for garnish)
Nantucket corn pudding makes every moment feel uplifting. Substitutions:
- For a dairy-free version, use coconut cream and almond milk.
- Brown sugar can be used in place of granulated sugar for a deeper flavor.
- If you don’t have fresh corn, frozen corn kernels can be used. Thaw them completely and pat them dry before using.
How to make Cozy Nantucket Corn Pudding: A Taste of Summer
Step 1: Prepare the oven and baking dish
Preheat oven to 350°F (175°C). Grease a 9-inch baking dish.
Step 2: Combine the ingredients
In a large bowl, combine the fresh corn kernels, heavy cream, milk, sugar, melted butter, eggs, nutmeg, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Step 3: Bake the pudding
Pour the corn mixture into the prepared baking dish. Spread evenly.
Step 4: Bake until set
Bake for 45 minutes, or until the pudding is set and lightly golden on top. A knife inserted into the center should come out clean.
Step 5: Cool and serve
Let the pudding cool slightly before serving. Garnish with fresh chives, if desired. Serve warm.
Chef’s Tip: For a richer, nuttier flavor, brown the butter before adding it to the corn mixture. Be careful not to burn it!
Tips for Success
- Use fresh, high-quality corn for the best flavor.
- Don’t overbake the pudding, or it will become dry.
- Allow the pudding to cool slightly before serving, as it will continue to set as it cools.
- For an extra touch of flavor, add a pinch of cayenne pepper to the corn mixture.
Serving Suggestions
This Nantucket Corn Pudding is a versatile side dish that pairs well with a variety of main courses. Serve it alongside grilled meats or poultry, such as chicken, turkey, or beef. It’s also a delicious addition to a Thanksgiving or holiday feast. For a lighter meal, serve it as a side dish with a simple salad. Consider serving it with other corn casseroles for a corn themed dinner!
Storage & Reheating
Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through. You can also reheat it in the microwave, but be careful not to overheat it, as it may become rubbery.
Frequently Asked Questions
Can I freeze this corn pudding?
Freezing is not recommended as the texture may change upon thawing. The custard can become watery.
Can I use canned corn instead of fresh or frozen?
While fresh or frozen corn is preferred for the best flavor and texture, canned corn can be used in a pinch. Be sure to drain it well before adding it to the mixture.
Can I add cheese to this corn pudding?
Yes, you can add cheese to this corn pudding for a richer flavor. Cheddar or Gruyere would be delicious additions. Add about 1/2 cup of shredded cheese to the corn mixture before baking.
This Nantucket Corn Pudding is a simple yet satisfying dish that captures the essence of summer. With its creamy texture and sweet corn flavor, it’s sure to become a family favorite. Give it a try and let us know what you think in the comments below!
Cozy Nantucket Corn Pudding: A Taste of Summer
This Nantucket Corn Pudding recipe captures the essence of summer with its sweet, creamy, and comforting flavors. Made with fresh corn, a touch of sweetness, and a hint of nutmeg, this pudding is a delightful side dish or even a light dessert. The pudding boasts a custardy texture with bursts of sweet corn kernels, creating a truly memorable culinary experience. It’s simple to make, requiring minimal effort for maximum flavor. It’s perfect for potlucks, holiday gatherings, or a comforting family meal. Experience the taste of Nantucket in every spoonful, a reminder of sunny days and seaside charm. The rich, creamy base complements the sweetness of the corn beautifully, creating a symphony of flavors that will tantalize your taste buds. Serve it warm for the ultimate comfort food experience.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 4 cups fresh corn kernels (about 6 ears)
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Pinch of ground black pepper
- Fresh chives, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking dish.
- In a large bowl, combine the fresh corn kernels, heavy cream, milk, sugar, melted butter, eggs, nutmeg, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Pour the corn mixture into the prepared baking dish. Spread evenly.
- Bake for 45 minutes, or until the pudding is set and lightly golden on top. A knife inserted into the center should come out clean.
- Let the pudding cool slightly before serving. Garnish with fresh chives, if desired. Serve warm.
Notes
For a richer flavor, use brown butter instead of melted butter. You can also add a pinch of cayenne pepper for a subtle kick. This corn pudding can be made a day ahead and reheated before serving. Store leftovers in the refrigerator for up to 3 days. Serve warm as a side dish with grilled meats or poultry, or as a light dessert.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg