Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hour 5 minutes | Yield: 6-8 servings
This year’s star of Thanksgiving, the Nantucket Corn Pudding. A classic and a must side dish that is being served not only during Thanksgiving but all year round. This version unlike the traditional used whole corn kernels along with other simple ingredients mixed to give you a delicious, creamy, flavorful, and the best corn pudding.
INGREDIENTS
8–10 ears fresh corn on the cob, or 5 c canned corn, drained
2 large Eggs
1 c half and half
½ tsp kosher salt
1/8 tsp white pepper
Few grinds fresh nutmeg
¾ c crushed oyster crackers, divided (crush the crackers, then measure)
3 tbsp melted butter, divided
½ c sharp cheddar cheese, shredded
Paprika
How to make Nantucket Corn Pudding
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: If using fresh corn, remove the corn from the cob, scraping down to the cob to save the liquid. This will make 5 cups of corn kernels. Or drain 5 cups of canned corn.
Step 3: Grease a 9-inch round or 9 x 2 1/2-inch square deep casserole dish with butter.
Step 4: Add eggs, cream, salt, pepper, and nutmeg in a large bowl. Beat until incorporated.
Step 5: Add in the corn, half a cup of cracker crumbs, and 2 tbsp melted butter.
Step 6: Transfer the corn mixture into the prepared pan and sprinkle the top with cheese.
Step 7: Combine the rest of the cracker crumbs and butter, then sprinkle on top.
Step 8: Dust the top with a bit of paprika.
Step 9: Place inside the preheated oven and bake for about 45 to 50 minutes or until puffed, golden brown, and the edges are crisp with a nit loose in the centre.
Step 10: Once done, remove the pudding from the oven and serve quickly. Enjoy!
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