Nantucket Corn Pudding
Looking for a new dish to shock the family with at Thanksgiving? Nantucket Corn Pudding is the one for you! It’s a great twist on corn to bring excitement to the day, rather than just plain corn in a bowl. It is so good you’re going to be asked to bring it back next year.
Nantucket Corn Pudding
From the kitchen of Tracie Hoying, Jersey Journal Managing Editor
Ingredients
- 8-10 ears Fresh corn on the cob (5 cups of canned corn, drained, also works)
- 2 Large eggs
- 1 cup Half and half
- ½ tsp Kosher salt
- ⅛ tsp White pepper
- Few grinds Fresh nutmeg
- ¾ cup Oyster crackers crushed and divided
- 3 tbsp Butter melted and divided
- ½ cup Sharp cheddar cheese shredded
Instructions
- Preheat the oven to 350°F.
- Cut corn from the cob is using fresh corn and scraped right down to the cob, saving the liquid that scrapes off with the corn kernels. You should have about 5 cups.
- Butter a 9" round or square 9 x 2½" 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.
Notes
Copyright © 2019 Jersey Journal
