Nantucket Corn Pudding

Nantucket Corn Pudding is a standard recipe that was widespread with the unique colonial inhabitants of New England – and today, it’s a vintage part dish nonetheless served at many Thanksgiving dinners circular the United States.

INGREDIENTS 8–10 ears contemporary corn on the cob, or 5 cups canned corn, drained 2 enormous eggs 1 cup half and half ½ teaspoon kosher salt 1/8 teaspoon white pepper Few grinds contemporary nutmeg ¾ cup beaten oyster crackers, divided (crush the crackers, then measure). Also see notice above 3 tablespoons melted butter, divided ½ cup sharp cheddar cheese, shredded Paprika INSTRUCTIONS Preheat oven to 350 tiers F. Cut corn from cob if utilizing contemporary corn and scrape proper down to the cob saving the liquid that scrapes off with the corn kernels. You ought to have about 5 cups. Set aside. (Alternately, drain 5 cups of canned corn.) Butter a 9” spherical or sq. 9 X 2 ½“ deep casserole dish. In a enormous bowl beat eggs, cream, salt, pepper and nutmeg. Add corn, ½ cup of the cracker crumbs and 2 tablespoons of the melted butter. Pour the combination into the ready pan. Sprinkle all the cheese over the top. Mix the closing cracker crumbs with the closing butter and sprinkle over the top. Dust with slightly of paprika. Bake 45-50 minutes or till puffed and golden brown. The edges could be crispy and the heart slightly loose. Serve immediately.

There are so many other recipes for corn pudding – and most glossy day models (like today’s Nantucket Corn Pudding) use entire corn kernels, particularly than a porridge made with flooring corn or corn meal. Back within the 17th century, the savory corn meal porridge was referred to as ‘Hasty Pudding, and the candy corn meal porridge was referred to as ‘Indian Pudding.’

We discovered this Nantucket Corn Pudding recipe on this cookbook – and my husband Jack and I fully beloved the golden and savory, buttery cracker and cheddar topping that was piled excessive on the creamy, flavorful corn pudding.

If you'll be able to discover it, this Nantucket Corn Pudding is greatest with contemporary entire corn kernels cut off the cob. But contemporary corn isn’t typically quite simply handy throughout the Fall season, so a nice high caliber tired canned candy corn is a nice alternative. (Frozen corn kernels might also be used, but we’ve discovered that the feel of frozen corn tends to be slightly of rubbery, so we’d pretty suggest utilizing canned because the greatest selection to contemporary corn.)

DESCRIPTION
Note: The unique Nantucket Corn Pudding recipe calls for ‘pilot crackers’, ‘hard tack’ or oyster crackers. We’re quite sure pilot crackers and difficult tack (a easy flour and water biscuit) aren’t handy on the supermarket, so oyster crackers are what we used. (They labored huge on this recipe!)

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