Description

Corn pudding dates back at least to colonial days in New England. Today, it's a classic dish that is still served at many Thanksgiving tables around the U.S.

Ingredients

• 8-10 ears fresh corn on the cob, or 5 c. canned corn, drained
• 2 large eggs
• 1 c. half and half
• ½ t. kosher salt
• 1/8 t. white pepper
• a few grinds of fresh nutmeg
• ¾ c. crushed oyster crackers, divided (crush the crackers, then measure). Also see note above, divided
• 3 T. melted butter, divided
• ½ c. sharp Cheddar cheese, shredded
• paprika

Steps

1. Preheat oven to 350 degrees.
2. Cut corn off of cob if using fresh corn, scraping right down to the cob. Save the liquid that scrapes off with the corn kernels. There should be about 5 c.; set aside. (Or, drain 5 c. of canned corn.)
3. Butter a 9 inch round or a 9 X 9 x 2 ½ inch deep casserole dish.