Nantucket Corn Pudding Recipes

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NANTUCKET CORN PUDDING



Nantucket Corn Pudding image

Make and share this Nantucket Corn Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350°; grease a medium baking dish.
  • Whisk the eggs and half-and-half together in a large bowl along with the salt, white pepper, and nutmeg.
  • Mix in the corn kernels and scrapings, ½ cup of the crackers, and 2 tablespoons melted butter.
  • Spoon mixture into prepared dish and scatter the cheese over it.
  • In a small bowl, mix the remaining ¼ cup crackers and 1 tablespoon butter together; sprinkle them over the cheese; dust with paprika.
  • Bake for 45-50 minutes, until puffed and golden brown.
  • The edges should be a bit crusty, but the center should remain a little soft; serve hot.

Nutrition Facts : Calories 310.7, Fat 18.8, SaturatedFat 9.6, Cholesterol 110.6, Sodium 483.6, Carbohydrate 29.5, Fiber 3.3, Sugar 4.1, Protein 10.1

SAGAPONACK CORN PUDDING



Sagaponack Corn Pudding image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 13

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Steps:

  • Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
  • Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
  • Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
  • Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

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