Classic New England side dish (Print Version)
# Ingredients:
01 -
8–10 ears fresh corn on the cob, or 5 cups canned corn, drained
02 -
2 large eggs
03 -
1 cup half and half
04 -
1/2 teaspoon kosher salt
05 -
1/8 teaspoon white pepper
06 -
Few grinds fresh nutmeg
07 -
3/4 cup crushed oyster crackers, divided (crush the crackers, then measure)
08 -
3 tablespoons melted butter, divided
09 -
1/2 cup sharp cheddar cheese, shredded
10 -
Paprika
# Instructions:
01 -
Preheat oven to 350 degrees F.
02 -
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.)
03 -
Butter a 9" round or square 9 X 2 ½" deep casserole dish.
04 -
In a large bowl beat eggs, half & half, salt, pepper and nutmeg.
05 -
Add corn, ½ cup of the cracker crumbs and 2 tablespoons of the melted butter.
06 -
Pour the mixture into the prepared pan.
07 -
Sprinkle all of the cheese over the top.
08 -
Mix the remaining cracker crumbs with the remaining butter and sprinkle over the top.
09 -
Dust with a little paprika.
10 -
Bake 45-50 minutes or until puffed and golden brown. The edges will be crispy and the center a bit loose.
11 -
Serve immediately.
# Notes:
01 -
The original Nantucket Corn Pudding recipe calls for 'pilot crackers', 'hard tack' or oyster crackers.
02 -
Oyster crackers work great in this recipe since pilot crackers and hard tack aren't commonly available at supermarkets.