Nantucket Corn Pudding

Serves: 6

I absolutely love the golden and savory, buttery cracker and cheddar topping that was piled high on the creamy, flavorful corn pudding.

Dovetailing Tip: Cook an additional 4 ears of corn to be used in day 5 Summer Fresh Corn Chowder.

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8 to10 ears fresh corn on the cob, or 5 cups canned corn, drained
2 large eggs
1 cup half and half
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
few grinds fresh nutmeg
3/4 cup crushed oyster cracker, divided (crush the crackers, then measure).
3 tablespoons melted butter, divided
1/2 cup sharp cheddar cheese, shredded


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 1/2“ deep casserole dish.

In a large bowl beat eggs, cream, salt, pepper and nutmeg. Add corn, 1/2 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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