NANTUCKET CORN PUDDING
2 large eggs 1 cup half and half -- or light cream 3/4 teaspoon salt -- or more to taste 1/8 teaspoon ground white pepper Pinch nutmeg 5 cups fresh corn kernels -- with scrapings 3/4 cup oyster crackers -- crushed 3 tablespoons unsalted butter -- melted 1/3 cup sharp Cheddar cheese -- grated Paprika
Preheat the oven to 350 degrees F. Grease a medium baking dish.
Whisk the eggs and half-and-half together in a large bowl along with the salt, pepper, and nutmeg. Mix in the corn kernels and any scrapings, 1/2 cup of the crackers, and 2 tablespoons of butter. Spoon the pudding into the prepared baking dish and scatter the cheese over it. In a small bowl, mix together the remaining 1/4 cup of crackers and 1 tablespoon of butter, and sprinkle them over the cheese. Dust with paprika for a bit of extra color.
Bake the pudding for 45 to 50 minutes, until puffed and golden brown. The edges should be a bit crusty, but the center should remain a little soft. Serve hot. Yield: 6 servings.
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