Nantucket Corn Pudding

Average: 5 (2 votes)
1 1⁄2 hours 6 Servings Print RecipeEmail Recipe


2cupcorn pulp (about 8 to 10 ears sweet corn)
1 egg
1cuphalf-and-half (or light cream)
1pinchground white pepper
1pinchgrated nutmeg
8tablespoonpilot crackers (finely crushed)
3tablespoonunsalted butter (melted)


Heat oven 350F.

Hold each ear of corn upright. Slit each row of kernels down center with sharp knife. Use back of knife to scrape creamy pulp from kernels. Measure out 2 cups pulp; reserve.

Beat egg in medium bowl. Beat in half-and-half, salt, pepper, nutmeg, and reserved corn pulp. Stir in 5 tablespoons of the cracker crumbs and 2 tablespoons of the butter. Pour into buttered 6-cup souffle dish. Mix the remaining 3 tablespoons cracker crumbs and remaining 1 tablespoon butter in small bowl until crumbs are evenly moistened; sprinkle over top of pudding.

Bake in center of oven until pudding is puffed and golden brown and edges are firm (center will remain slightly soft), 45 to 50 minutes. Serve immediately.


If pilot crackers are unavailable, unsalted soda crackers work well.

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