Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 8 Servings
This Nantucket Corn Pudding is kind of like a family tradition. I always serve this on thanksgiving. This recipe has been a part of my family since I was little. Now, allow me to share it with you as well! This spectacular recipe is so easy to make that I am sure you are going to love it! Have a wonderful day, friends. Enjoy!
Ingredients:
3 tbsp melted butter, divided
¾ c of crushed oyster crackers, divided (crush the crackers, then measure)
½ c sharp cheddar cheese, shredded
Few grinds of fresh nutmeg
2 large Eggs
8–10 ears of fresh corn on the cob, or 5 c canned corn, drained
1 c half and half
Paprika
½ tsp kosher salt
1/8 tsp white pepper
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
If you are using fresh corn, scrape the corn kernels from the cob. This will yield about 5 cups. Otherwise, drain canned corn.
Brush a 9-inch round casserole dish with butter.
Add nutmeg, salt, pepper, half & half, and eggs into a mixing bowl. Beat until well blended
Add 2 tbsp of melted butter, corn, and 1/2 cup of cracker crumbs. Stir until well mixed.
Transfer the mixture to the prepared pan and spread it evenly.
Sprinkle cheese on top of the pan.
In a mixing bowl, add the rest of the butter and cracker crumbs. Stir until well mixed, then sprinkle the mixture on top of the cheese.
Sprinkle paprika on top as well.
Place the baking pan inside the preheated oven and bake for about 45 to 50 minutes or until golden brown.
Remove from the oven and allow it to rest for a few minutes at room temperature.
Serve warm and enjoy!
