Ingredients for Nantucket Corn Pudding
- 4 large eggs
- Half And Half
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon freshly grated nutmeg
- Sweet Corn
- Cracker
- Unsalted Butter
- Sharp Cheddar Cheese
- paprika, to taste
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How to Make Nantucket Corn Pudding
- Preheat oven to 350°F (175°C).
- Grease a medium (approximately 9x13 inch) baking dish.
- In a large bowl, whisk together 4 large eggs, 2 cups half-and-half, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1/4 teaspoon freshly grated nutmeg.
- Stir in 2 cups fresh or frozen corn kernels (thawed if frozen), 1/2 cup finely chopped cracker crumbs, and 2 tablespoons melted unsalted butter.
- Spoon the corn mixture into the prepared baking dish. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top.
- In a small bowl, combine 1/2 cup finely chopped cracker crumbs and 1 tablespoon melted unsalted butter.
- Sprinkle the buttered cracker crumbs over the cheese.
- Lightly dust the top with paprika.
- Bake for 45-50 minutes, or until the pudding is puffed, golden brown, and the edges are slightly crusty. The center should remain slightly soft.
- Let cool for 10-15 minutes before serving hot.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
16g
Fat
48g
Carbs
9g
