Nantucket Corn Pudding

• large eggs↗2
• half-and-half↗1 cup
• salt↗3⁄4 teaspoon

  (or to taste)

• white pepper1⁄8 teaspoon
• nutmeg↗1 pinch
• fresh sweet corn↗4 1⁄2 - 5 cups

  with scrapings (8-10 ears of corn)

• crushed cracker3⁄4 cup

  (pilot crackers, hardtack, Nabisco Uneeda biscuits, or oyster crackers)

• unsalted butter↗3 tablespoons

  melted

• sharp cheddar cheese↗2 -3 ounces

  grated

• paprika↗

Step-by-step instructions

1. 1

   Preheat oven to 350°; grease a medium baking dish.

2. 2

   Whisk the eggs and half-and-half together in a large bowl along with the salt, white pepper, and nutmeg.

3. 3

   Mix in the corn kernels and scrapings, ½ cup of the crackers, and 2 tablespoons melted butter.

4. 4

   Spoon mixture into prepared dish and scatter the cheese over it.

5. 5

   In a small bowl, mix the remaining ¼ cup crackers and 1 tablespoon butter together; sprinkle them over the cheese; dust with paprika.

6. 6

   Bake for 45-50 minutes, until puffed and golden brown.

7. 7

   The edges should be a bit crusty, but the center should remain a little soft; serve hot.