Nantucket Corn Pudding
This
Nantucket Corn Pudding from A Family Feast is an old-fashioned colonial side
dish that is still popular today. The delicious and creamy corn pudding is
topped with tasty butter cookies and delicious cheddar chunks.
INGREDIENTS
- 2 large eggs
- ½ teaspoon kosher salt
- 1/8 teaspoon white pepper
- 3 tablespoons melted butter, divided
- ½ cup sharp cheddar cheese, shredded
- Paprika
- 1 cup half and half
- 8–10 ears fresh corn on the cob, or 5 cups canned corn, drained
- Few grinds fresh nutmeg
- ¾ cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above
INSTRUCTIONS
First, preheat
the oven to 350 degrees F.
Then, cut
the corn on the cob if you use fresh corn and scrape it to the cob, saving the
liquid that scrapes with the corn kernels. You should have about 5 cups. Put
aside. (Alternatively, drain 5 cups of canned corn.)
Butter a
9-inch round dish or 9 X 2 ½-inch deep baking dish.
In a large
bowl, beat the eggs, cream, salt, pepper and nutmeg.
Add corn, ½
cup cracker crumbs and 2 tablespoons of melted butter.
Pour the
mixture into the prepared pan.
Sprinkle all
the cheese over the top.
Mix the rest
of the cracker crumbs with the remaining butter and sprinkle on top. Happy
Cooking Time.
