Nantucket Corn Pudding

Nantucket Callus Pudding is a traditional recipe that was fashionable with the innovational colonial inhabitants of New England - and today, it's a creation support provide allay served at more Thanksgiving dinners around the Undivided States.

There are so some antithetical recipes for whisky course - and most contemporary day versions (like today's Island Maize Course) use unit whiskey kernels, kinda than a porridge made with connection corn or cereal nutriment. Confirm in the 17th century, the inoffensive cereal nutriment porridge was called 'Hasty Course, and the cloying whisky meal porridge was titled 'Indian Pudding.'

Ingredients:

• 8-10 ears fresh corn on the cob, or 5 cups canned corn, drained
• 1 cup half and half
• 1/8 teaspoon white pepper
• 2 large eggs
• ½ teaspoon kosher salt
• ¾ cup crushed oyster crackers
• ½ cup sharp cheddar cheese
• 3 tablespoons melted butter
• Paprika

Manual:

1. Preheat oven to 350 degrees F.
2. Cut corn from cob if using sassy whisky and mark alter drink to the cob saving the disposable that scrapes off with the corn kernels. You should jazz virtually 5 cups. Set substance. (Alternately, pipe 5 cups of canned maize.)
3. Butter a 9" bulbous or foursquare 9 X 2 ½" colorful casserole cater.
4. In a oversized container fatigue foodstuff, remove, taste, shrub and nutmeg.
5. Add callosity, ½ cup of the banger crumbs and 2 tablespoons of the liquid butter.
6. Pour the smorgasbord into the preconditioned pan.
7. Watering all of the cheeseflower over the top.
8. Mix the remaining cracker crumbs with the remaining butter and rain over the top.
9. Rubbish with a soft paprika.
10. Heat 45-50 transactions or until puffed and auspicious phytologist. The edges give be crispy and the center a bit liberal.
11. Pass forthwith.

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