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Nantucket Corn Pudding
Nantucket Corn Pudding
Healthy recipes offer you Nantucket Corn Pudding, we hope you like it
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Course: food
Cuisine: American
Keyword: Nantucket Corn Pudding
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 6
Ingredients
- 8–10 EARS FRESH CORN ON THE COB, OR 5 CUPS CANNED CORN, DRAINED
- 2 LARGE EGGS
- 1 CUP HALF AND HALF
- ½ TEASPOON KOSHER SALT
- 1/8 TEASPOON WHITE PEPPER
- FEW GRINDS FRESH NUTMEG
- ¾ CUP CRUSHED OYSTER CRACKERMEASURE). ALSO SEE NOTE ABOVES, DIVIDED (CRUSH THE CRACKERS, THEN
- 3 TABLESPOONS MELTED BUTTER, DIVIDED
- ½ CUP SHARP CHEDDAR CHEESE, SHREDDED
- PAPRIKA
Instructions
- PREHEAT OVEN TO 350 DEGREES F.
- CUT CORN FROM COB IF USING FRESH CORN AND SCRAPE RIGHT DOWN TO THE COB SAVING THE LIQUID THAT SCRAPES OFF WITH THE CORN KERNELS. YOU SHOULD HAVE ABOUT 5 CUPS. SET ASIDE. (ALTERNATELY, DRAIN 5 CUPS OF CANNED CORN.)
- BUTTER A 9” ROUND OR SQUARE 9 X 2 ½“ DEEP CASSEROLE DISH.
- IN A LARGE BOWL BEAT EGGS, CREAM, SALT, PEPPER AND NUTMEG.
- ADD CORN, ½ CUP OF THE CRACKER CRUMBS AND 2 TABLESPOONS OF THE MELTED BUTTER.
- POUR THE MIXTURE INTO THE PREPARED PAN.
- SPRINKLE ALL OF THE CHEESE OVER THE TOP.
- MIX THE REMAINING CRACKER CRUMBS WITH THE REMAINING BUTTER AND SPRINKLE OVER THE TOP.
- DUST WITH A LITTLE PAPRIKA.
- BAKE 45-50 MINUTES OR UNTIL PUFFED AND GOLDEN BROWN. THE EDGES WILL BE CRISPY AND THE CENTER A BIT LOOSE.
- SERVE IMMEDIATELY.
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