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Nantucket Corn Pudding Recipe
2 large eggs
1 C half-and-half (fat free is fine)
3/4 t. salt
1/8 t. ground white pepper
Pinch of nutmeg
4-1/2-5 C. frozen corn kernels, divided
3/4 C. crushed oyster crackers
3 T. unsalted butter, melted, divided
2 - 3 oz. sharp Cheddar cheese, grated (1/4 - 1/3 C.)
Paprika
Preheat oven to 350�F. and grease a medium baking dish.
In a large bowl, whisk together eggs, half-and-half, salt, white pepper and
nutmeg. Mix in corn, 1/2 cup of crackers and 2 tablespoons melted butter. Spoon
pudding into prepared baking dish and scatter cheese over it. Mix together
remaining crackers and butter and sprinkle over the cheese. Dust with paprika.
Bake the pudding for 45 to 50 minutes, until puffed and golden brown, with
crusty edges, but a soft center. Serve hot.
Yield: 6 servings
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Happy Thanksgiving!