Corn Pudding from Hilda Crockett's Chesapeake House

October 15, 2011
Creamy & comforting Corn Pudding, straight from Hilda Crockett's Chesapeake House, Tangier Island, Virginia.  It's so easy to make, and sooo good!

Corn Pudding Casserole

Last summer my husband and I took a trip to Tangier Island, Virginia ~ a small historic island in the middle of the Chesapeake Bay, 12 miles off shore and accessible only by boat or small airplane.  So why am I writing about a summer trip now, in the Fall?  Because I think this corn pudding dish we discovered while there is a perfect Thanksgiving side!  With Thanksgiving fast approaching, I figured now was a great time to share this find.

But before we get to the scrumptious corn pudding, let me tell you a little about this unique and interesting island. 

Corn Pudding Casserole

Approximately 500 people make 0.2 square-mile Tangier Island their home.  There are no cars (well, we saw two), no city sounds, no traffic lights, no rushing around, no chain restaurants.  There are narrow quaint streets, lots of marshes and seagrass, the beautiful sounds of boat engines and waves, a laid-back atmosphere, bicycles and golf carts for transportation, and crabs.  Lots of tasty crabs.  This quiet island is certainly not for everyone.  My husband and I? - we loved it.

To be honest, Mark was immediately comfortable on Tangier, but I was a bit apprehensive at first.  It took me a couple of days to settle into the island way.  But Tangier certainly grew on me.  It's not easy to describe the island, it's people, the Tangier way of life, or exactly why we loved it.  And I'm sure I won't even come close to doing it justice.  But here are a few snippets of Tangier life to give a tiny glimpse into this unique place.

Water & Quiet:
I think these pictures speak for themselves!

Tangier Island, VA

Tangier Island, VA
The beach ... in JULY!!  If you want a private beach, here you go.
How beautiful is that?  And a beach in July with nobody on it?  Not many other places you can find that!

There's an airport on the island, accessible for small aircraft - it's quiet, too.  Have you ever walked to the beach on an airstrip?  Well, Mark and I have!  That's how quiet the airport is.  You simply need just look up in the sky before embarking on your walk to the beach.  All clear?  Then go ahead!

Tangier Island, VA
Our feet on the airstrip, walking back from the beach

Super-Fresh Crab:
Crabbing is the way of life on Tangier.  In fact, Tangier is referred to as the soft shell crab capital of the world.  I had crab in some form or another for every meal while we were on Tangier.  I love crab, and could eat it every day.  I swear I could.

Thanks to Ooker, a local waterman and mayor of Tangier, we had the pleasure of visiting a crab shack and learning about the soft shell crabbing industry.  From what I could tell, being a waterman is tough work, but also a tradition and labor of love for the residents of Tangier.

Tangier Island, VA

Tangier Island, VA
Crab shacks

During the summer, a couple of ferry boats come to the island each day, allowing passengers to explore the island.  The tiny streets would bustle with activity for a few hours each mid-day while these short-time guests visited the island offerings. 

Tangier Island, VA
Ferry coming in

Golf carts (one of the island's modes of transportation) would buzz visitors around ...

Tangier Island, VA
Island transportation

... and then the visitors would board back on their ferry boats and the streets would return to their  'normal' quiet.

Tangier Island, VA
Quiet street

Unique Dialect:
One of the most intriguing experiences on Tangier Island was hearing the unusual accent of the residents. Because of centuries of relative isolation, the islanders still speak in a unique island way that is similar to the speech spoken when Tangier was settled in 1686. The accent is still strong enough that some people are not able to understand everything that is said.  I was one of these people.  After several days on Tangier I was getting much better at conversing with the residents, but I admit that I had to concentrate.  Many videos and documentaries have been made about the island, highlighting the unique island dialect, if you'd like to learn more.

Hilda Crockett's Chesapeake House:
And, finally, let's talk about Hilda Crockett's Chesapeake House, one of the three inns on the island, and the only inn also serving lunch and dinner.  Family-style.  With lots of food.  Yummy home-cooking kinda food. 

Corn Pudding from Hilda Crockett's Chesapeake House

John Crockett settled Tangier island in 1686.  Many of the inhabitants still have the surname Crockett - and I can only assume Hilda Crockett was descended from the island founder.  Hilda Crockett's Chesapeake House was started in 1939 by Hilda herself, and is now run by Denny and Glenna Crockett.

Thankfully, Hilda Crockett's Chesapeake House is willing to share it's recipes.  And, as you know if you're a frequent reader of this blog, I am a totally-obsessed recipe collector!  So, naturally, I gathered all the recipes I could while visiting Tangier.  I've made many of the dishes I learned about during our visit, and Hilda Crockett's Corn Pudding is one of my favorites.  I hope you enjoy it's smooth-and-creamy, sweet-and-tasty deliciousness as much as I do!  Thank you to Hilda and her family for graciously sharing her wonderfully scrumptious recipe.

(Visit Wikipedia to read more about Tangier Island.)

Check out these other super tasty corn dishes:
Corn Pudding from Hilda Crockett's Chesapeake House
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

corn pudding recipe, corn casserole recipe, Thanksgiving side dishes
Side Dishes
Yield: 8-10 Servings

Corn Pudding from Hilda Crockett's Chesapeake House

Creamy & comforting Corn Pudding, straight from Hilda Crockett's Chesapeake House, Tangier Island, Virginia. It's so easy to make, and sooo good!
prep time: 10 Mcook time: 1 hourtotal time: 1 H & 10 M


  • 3 T. cornstarch
  • 1/2 to 3/4 c. granulated sugar
  • 2 eggs
  • 1 (14.75 oz.) can cream style corn
  • 1 (12 oz.) can evaporated milk
  • 1/4 tsp. salt
  • 2 T. butter, cut in small pieces


How to cook Corn Pudding from Hilda Crockett's Chesapeake House

  1. In a bowl, combine the cornstarch, sugar, and salt with a whisk. Add eggs and beat well. Add corn and evaporated milk; mix well.
  2. Pour into a greased 1-1/2 quart casserole dish. Dot with butter pieces.
  3. Bake at 350 degrees for approximately 1 hour, until set and golden brown.
Created using The Recipes Generator

You might also like these other scrumptious side dish recipes: 

Butternut Squash Gratin

Classic Pineapple Casserole

Cauliflower {Just Like} Loaded Baked Potato Casserole

Baked Acorn Squash with Maple Glaze

5-Cheese Stovetop Macaroni and Cheese

Classic Corn Pudding ~ This creamy comfort food casserole is sooo good, & so easy to make! A perfect side dish for Thanksgiving, Easter or any everyday dinner. #cornpudding #corncasserole


  1. Thank you so much for the story! I just love a recipe with entertainment! reminds me of my time on St Thomas, life changing indeed'

    and this is indeed a terrific recipe for the holidays... easily done in advance and warmupable!

    As always, thank you so much for submitting these holiday ideas to You have a tremendous body of work building!


  2. Tracey, This recipe sounds great! Please visit my site
    I would like to give you the Liebster Award. You can read about it there. Congratulations! Anita

  3. This sounds so yummy...and perfect for Thanksgiving!

  4. Visiting from Tasty Tuesday. This looks absolutely amazing. I am not cooking this Thanksgiving but will for sure try a different day :).

  5. That looks so good! I need to try that out!

  6. Your photos are wonderful. This corn pudding sounds wonderful and so easy. Thanks for sharing.

  7. I just love corn pudding YUM!

    Thank you for linking up to Sharing Sundays.


  8. We love corn pudding... One of our friends makes it every year for our holiday party. I am hosting Easter this year and the definitely on the menu.


  9. You have no idea how much it meant for me to find this recipe. My mom passed away this past summer. This was one of her favorite recipes to do at thanksgiving. When I went to look for the recipe I could not find it anywhere. I panicked. I came to pinterest but could not find anything like it. Then I typed in "corn pudding with evaporated milk" and I saw the name Hilda and almost cried. This is it. She even called it Hildas corn pudding. I have no idea where she got the recipe. I thought it was from a friend named Hilda, haha. I will continue to look for the one written in her handwriting but I'm thrilled to have found this and that I can again include it in our Thanksgiving meal. I had most of the ingredients right except I was thinking 3 eggs. Now it will be perfect. Thank you.

    1. I'm so sorry about the passing of your mother, Lindylu. I'm glad to hear that this recipe helped in continuing on a family tradition tied to great memories of your mom. Happy Thanksgiving to you ... and I truly hope you find that handwritten recipe! I know we all cherish those recipes handwritten by those we love.

  10. I love Corn Pudding!!! I cannot wait to try this recipe out it looks absolutely amazing! I only wish that my hubby would enjoy it with me as well. Your pictures that you posted with this are gorgeous as well, looks like you had a lot of fun.

  11. I raised my children in the Tidewater area of Virginia. My former husband's wife makes corn pudding and she will NOT share the recipe. (I like her anyway!) This recipe looks very much like what she prepares. I am going to give it a go this year at Thanksgiving. I am betting this one is just like her's. Thanks so much for sharing!!

  12. Hi Tracey,
    Your photo's are just fabulous and I would just love that delicious Corn Pudding. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

  13. That would be devoured in my house! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  14. Your Corn Pudding looks awesome and will be featured on Full Plate Thursday this week. Wishing you and your family a bountiful Thanksgiving and thanks so much for sharing with Full Plate Thursday.
    Hope to see you again soon!
    Miz Helen

  15. Leslie:
    I made this recipe today. It is truly delicious and goes together so easily. This recipe is going in my Thanksgiving/Christmas folder. Thank you so much for sharing it with us.

  16. My family tree dates back to tangier! I was blown away when I searched for corn pudding on Pinterest and this was the first thing to pop up! I am from the eastern shore of Virginia and frequented Tangier as a child! I love it there! The people are so nice— a real sense of community.

    1. Thank you for sharing your connection with Tangier, Tommy! I agree, truly nice people. We really enjoyed our few days on the island ... and thoroughly enjoyed Hilda's cooking, too. :-)

  17. I grew up on the eastern shore of VA. You have not lived until you have had fried soft shell crab between two pieces of white bread. The bread is only to hold the crab in your hand. I take the crust off.
    The recipe for corn pudding is the closest to my mother's I have seen but she mixed cream corn and whole corn together. It was almost like a souffle. Memories.

  18. How do I increase this to feed about 6 people? Looks wonderful! Thanks.

    1. Chappy, I know you wrote this back in April so this response may not be helpful to you. Anyhow, I have been making this for years now and it doubles nicely. I double everything except the sugar. For the single recipe I use about 1/2 cup sugar and when doubled about 3/4 cups, It all depends on how sweet you like itl

    2. Thank you, I will make it for Thanksgiving! Happy Thanksgiving to you and yours!

  19. I have made this recipe for countless holiday meals. It is delicious and very quick and easy to throw together. Thank you for sharing it with us.


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