Nantucket Corn Pudding Recipe

Name: Nantucket Corn Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 2 large eggs; 1 cup half-and-half; 3/4 teaspoon salt (or to taste); 1/8 teaspoon white pepper; 1 pinch nutmeg; 4 1/2 - 5 cups fresh sweet corn, with scrapings (8-10 ears of corn); 3/4 cup crushed cracker (pilot crackers, hardtack, Nabisco Uneeda biscuits, or oyster crackers); 3 tablespoons unsalted butter, melted; 2 -3 ounces sharp cheddar cheese, grated; paprika

Servings: persons

2 large eggs
1 cup half-and-half
3/4 teaspoon salt (or to taste)
1/8 teaspoon white pepper
1 pinch nutmeg
4 1/2 - 5 cups fresh sweet corn, with scrapings (8-10 ears of corn)
3/4 cup crushed cracker (pilot crackers, hardtack, Nabisco Uneeda biscuits, or oyster crackers)
3 tablespoons unsalted butter, melted
2 -3 ounces sharp cheddar cheese, grated
paprika

1
Preheat oven to 350u00b0; grease a medium baking dish.
2
Whisk the eggs and half-and-half together in a large bowl along with the salt, white pepper, and nutmeg.
3
Mix in the corn kernels and scrapings, 1/2 cup of the crackers, and 2 tablespoons melted butter.
4
Spoon mixture into prepared dish and scatter the cheese over it.
5
In a small bowl, mix the remaining 1/4 cup crackers and 1 tablespoon butter together; sprinkle them over the cheese; dust with paprika.
6
Bake for 45-50 minutes, until puffed and golden brown.
7
The edges should be a bit crusty, but the center should remain a little soft; serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large eggs, 1 cup half-and-half, 3/4 teaspoon salt (or to taste), 1/8 teaspoon white pepper, and more.

Yes, Nantucket Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nantucket Corn Pudding

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