Nantucket Corn Pudding
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
Directions
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Preheat oven to 350 degrees.
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.)
Butter a 9 inch round or a 9 X 9 x 2 ½ inch deep casserole dish.
In a large bowl, beat eggs, cream, salt, pepper and nutmeg. Add corn, ½ c. cracker crumbs and 2 T. melted butter. Pour the mixture into the prepared pan. Sprinkle the cheese over the top.
Mix the remaining cracker crumbs with the remaining butter; sprinkle over the top. Dust with a little paprika.
Bake 45-50 minutes or until puffed and golden brown. The edges should be crispy and the center a bit loose.
Serve immediately.