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 .