From the kitchen of Tracie Hoying, Jersey Journal Managing Editor
Course Side Dish
Keyword Corn, Corn Pudding, Side Dish
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Ingredients
8-10earsFresh corn on the cob(5 cups of canned corn, drained, also works)
2Large eggs
1cupHalf and half
½tspKosher salt
⅛tspWhite pepper
FewgrindsFresh nutmeg
¾cupOyster crackerscrushed and divided
3tbspButtermelted and divided
½cupSharp cheddar cheeseshredded
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.