Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 6 to 8 Servings
This Nantucket Corn Pudding is one of my favorite things to serve whenever I have guests! It is just a total crowd-pleaser treat! With these simple ingredients and easy steps, you can have something that everyone is going to crave all the time!
Ingredients:
Few grinds of fresh nutmeg
2 large Eggs
3 tbsp melted butter, divided
8–10 ears of fresh corn on the cob, or 5 c canned corn, drained
1/8 tsp white pepper
Paprika
½ tsp kosher salt
½ c sharp cheddar cheese, shredded
1 c half and half
¾ c of crushed oyster crackers, divided (crush the crackers, then measure)
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
If you are using fresh corn, scrape the corn kernels from its cob and put them into a large bowl.
If you are using canned corn, just simply drain the juice.
Brush the insides of a 9-inch round casserole dish with butter.
Combine salt, pepper, nutmeg, half & half, and eggs in a large mixing bowl. Stir in 2 tbsp of melted butter, 1/2 cup of cracker crumbs, and corn.
Transfer the mixture to the prepared casserole dish and spread it evenly. Top with cheese.
In a mixing bowl, add the rest of the butter and cracker crumbs. Stir to combine. Scatter the mixture over the casserole dish followed by paprika.
Place the casserole dish in the preheated oven and bake the pudding for about 45 to 50 minutes or until the top turns golden brown. Remove from the oven.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- Few grinds of fresh nutmeg
- 2 large Eggs
- 3 tbsp melted butter, divided
- 8–10 ears of fresh corn on the cob, or 5 c canned corn, drained
- 1/8 tsp white pepper
- Paprika
- ½ tsp kosher salt
- ½ c sharp cheddar cheese, shredded
- 1 c half and half
- ¾ c of crushed oyster crackers, divided (crush the crackers, then measure)
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
If you are using fresh corn, scrape the corn kernels from its cob and put them into a large bowl.
If you are using canned corn, just simply drain the juice.
Brush the insides of a 9-inch round casserole dish with butter.
Combine salt, pepper, nutmeg, half & half, and eggs in a large mixing bowl. Stir in 2 tbsp of melted butter, 1/2 cup of cracker crumbs, and corn.
Transfer the mixture to the prepared casserole dish and spread it evenly. Top with cheese.
In a mixing bowl, add the rest of the butter and cracker crumbs. Stir to combine. Scatter the mixture over the casserole dish followed by paprika.
Place the casserole dish in the preheated oven and bake the pudding for about 45 to 50 minutes or until the top turns golden brown. Remove from the oven.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
