Ingredients:

  • 2 cups whole kernel corn (fresh or thawed frozen)
  • 1 (14.75 oz) can creamed corn, undrained
  • 1 cup whole milk
  • 1/2 cup heavy whipping cream
  • 3 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted, plus 1 tbsp for topping
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Generously butter the 2-quart baking dish.
  2. In a large bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg.
  3. In a separate bowl, lightly whisk the eggs, milk, cream, and vanilla extract. Add the melted butter.
  4. Stir in the whole kernel corn and the entire can of creamed corn into the wet mixture.
  5. Gradually pour the wet mixture into the dry ingredients. Whisk until just combined. Do not overmix; a few lumps are acceptable.
  6. Pour the batter into the prepared baking dish. Allow the mixture to rest on the counter for 10 minutes.
  7. Bake for 45 minutes. Dot the top with the extra tablespoon of butter (if using).
  8. Return to the oven and bake for an additional 15–30 minutes, or until the pudding is set in the centre and the top is golden brown.
  9. Let the Nantucket Corn Pudding rest on a cooling rack for at least 15 minutes before scooping and serving.