Nantucket Corn Pudding

• Vegetarian

• Produce

  • 8 ears Corn, fresh on the cob

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 3 grinds Nutmeg, fresh
  • 1 Paprika
  • 1/8 tsp White pepper

• Snacks

  • 3/4 cup Oyster crackers

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Cheddar cheese, sharp
  • 1 cup Half and half

Found on afamilyfeast.com

Description

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
• ⅛ teaspoon white pepper
• Few grinds fresh nutmeg
• ¾ cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above
• 3 tablespoons melted butter, divided
• ½ 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 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.