Nantucket Corn Pudding Recipe

Nantucket Corn Pudding Recipe

How To Make Nantucket Corn Pudding

This corn pudding is a creamy golden side baked with paprika-spiced eggs, milk, and cheese, then topped with crushed oyster crackers.

Preparation: 15 minutes
Cooking: 50 minutes
Total: 1 hour 5 minutes



  • 3tbspbutter,melted, plus more for baking dish
  • 4large eggs
  • cupswhole milk
  • ½tsppaprika
  • kosher salt
  • freshly ground black pepper
  • 5cupscorn,canned and drained, fresh or frozen and thawed
  • 2cupsshredded cheddar,divided
  • 1cupoyster crackers,crushed
  • parsley,chopped, for garnish


  1. Preheat oven to 375 degrees Fand butter a 9×13-inch baking dish.

  2. In a large bowl, beat eggs with milk and paprika and season with salt and pepper.

  3. Stir in corn and 1 cup cheddar. Mix to combine, then transfer to baking dish.

  4. In a small bowl, mix together oyster crackers with melted butter. Season with salt and pepper.

  5. Sprinkle remaining 1 cup cheese over corn, then sprinkle bread crumbs.

  6. Bake for 45 to 50 minutes until corn pudding is golden and slightly jiggly.

  7. Garnish with parsley and serve


  • Calories: 339.57kcal
  • Fat: 20.50g
  • Saturated Fat: 10.81g
  • Trans Fat: 0.53g
  • Monounsaturated Fat: 5.55g
  • Polyunsaturated Fat: 1.93g
  • Carbohydrates: 26.00g
  • Fiber: 2.27g
  • Sugar: 9.81g
  • Protein: 16.04g
  • Cholesterol: 140.89mg
  • Sodium: 544.68mg
  • Calcium: 301.74mg
  • Potassium: 436.49mg
  • Iron: 1.53mg
  • Vitamin A: 207.47µg
  • Vitamin C: 9.24mg
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