PREP TIME: 15 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hr 5 mins | YIELD: 6–8 servings
This is a great Nantucket Corn Pudding recipe. While the original recipe requires pilot crackers or hard tack, we use oyster crackers. I love making this with fresh whole corn kernels, but drained canned sweet corn is a tasty alternative. My family absolutely loves this creamy corn pudding topped with golden and savory, buttery crackers and cheddar topping!
INGREDIENTS
2 large eggs
8–10 ears fresh corn on the cob, or 5 c. canned corn, drained
1 c. half and half
Few grinds of fresh nutmeg
1/2 c. sharp cheddar cheese, shredded
3 tbsp melted butter, divided
Paprika
3/4 c. crushed oyster crackers, divided (crush the crackers before measuring)
1/2 tsp kosher salt
1/8 tsp white pepper
How to make Nantucket Corn Pudding
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: If using fresh corn, cut the corn from the cob, then scrape the cob, making sure to save the liquid that scrapes off with the corn kernels. Set aside. Or you can just drain 5 c. of canned corn.
Step 3: Grease a 9-inch round or square 9 x 2 1/2-inch deep casserole dish.
Step 4: Place the eggs, half & half, salt, pepper, and nutmeg in a large bowl. Beat well. Then, add the corn along with half c. cracker crumbs and 2 tbsp melted butter.
Step 5: Into the prepared pan, pour the mixture and sprinkle the cheese on top.
Step 6: Combine the rest of the cracker crumbs with the remaining butter. Then, sprinkle this on top. Lastly, dust with a bit of paprika.
Step 7: Place in the preheated oven and bake for about 45 to 50 minutes or until the corn pudding has puffed and turned golden brown. At this point, the edges are crispy and the center is slightly loose.
Step 8: Remove from the oven when done and serve the corn pudding right away. Enjoy!
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