Nantucket Corn Pudding
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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
| paprika |
Directions:
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.
Source: afamilyfeast.com
