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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
Cook Time: 50 minutes
Total Time: 1 hour 5 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.