Nantucket Corn Pudding

Name: Nantucket Corn Pudding
Ingredients: 2 large eggs; 1 cup half-and-half; 3/4 teaspoon salt (or to taste); 1/8 teaspoon white pepper; 1 pinch nutmeg; 4 1/2 - 5 cups fresh sweet corn, with scrapings (8-10 ears of corn); 3/4 cup crushed cracker (pilot crackers, hardtack, Nabisco Uneeda biscuits, or oyster crackers); 3 tablespoons unsalted butter, melted; 2 -3 ounces sharp cheddar cheese, grated; paprika

10 ingredients

7 steps

Ingredients

2 large eggs
1 cup half-and-half
3/4 teaspoon salt (or to taste)
1/8 teaspoon white pepper
1 pinch nutmeg
4 1/2 - 5 cups fresh sweet corn, with scrapings (8-10 ears of corn)
3/4 cup crushed cracker (pilot crackers, hardtack, Nabisco Uneeda biscuits, or oyster crackers)
3 tablespoons unsalted butter, melted
2 -3 ounces sharp cheddar cheese, grated
paprika

Directions

1

Preheat oven to 350°; grease a medium baking dish.
2

Whisk the eggs and half-and-half together in a large bowl along with the salt, white pepper, and nutmeg.
3

Mix in the corn kernels and scrapings, 1/2 cup of the crackers, and 2 tablespoons melted butter.
4

Spoon mixture into prepared dish and scatter the cheese over it.
5

In a small bowl, mix the remaining 1/4 cup crackers and 1 tablespoon butter together; sprinkle them over the cheese; dust with paprika.
6

Bake for 45-50 minutes, until puffed and golden brown.
7

The edges should be a bit crusty, but the center should remain a little soft; serve hot.