New England Corn Pudding Monday, November 5, 2007


2 eggs
1 cup half-and-half
3/4 tsp salt
1/8 tsp ground white pepper
Pinch of nutmeg
4 cups frozen corn kernels (or 2 15 oz cans)
1 15 oz can creamed corn
3/4 cup crushed oyster crackers
3 TBSP butter, melted, divided
2 - 3 oz. sharp Cheddar cheese, grated (about 1/4 to 1/3 cup)


Preheat oven to 350̊F. and grease a medium baking dish. In a large bowl, whisk together eggs, half-and-half, salt, white pepper and nutmeg. Mix in corn, ½ cup of crackers and 2 tablespoons melted butter. Spoon pudding into prepared baking dish and scatter cheese over it. Mix together remaining crackers and butter and sprinkle over the cheese. Dust with paprika. Bake the pudding for 45 to 50 minutes, until puffed and golden brown, with crusty edges, but a soft center. Serve hot.


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