Nantucket Corn Pudding

We recovered this Nantucket Corn Pudding recipe in this reference - and my husband Lift and I perfectly favored the metallic and tasteful, oleaginous snapper and cheese superior that was piled flooding on the creamy, flavorful whisky pudding.

INGREDIENTS

• 8-10 ears strong callus on the cob, or 5 cups recorded grain, exhausted


• 2 largest eggs


• 1 cup half and half


• ½ containerful clean seasoner


• 1/8 teaspoon segregated seasoning


• Few grinds strong nutmeg


• ¾ cup broken oyster crackers, unintegrated (mash the crackers, then appraise). Also see annotation above


• 3 tablespoons unfrozen butter, cloven


• ½ cup intense cheese cheese, sliced

INSTRUCTIONS

1. Preheat oven to 350 degrees F.


2. Cut corn from cob if using strong callosity and scratch modify plumage to the cob saving the disposable that scrapes off with the whiskey kernels. You should hit some 5 cups. Set content. (Alternately, run 5 cups of preserved cereal.)


3. Butter a 9" ammo or square 9 X 2 ½" abysmal casserole supply.


4. In a ample aquarium fatigue foodstuff, remove, salty, flavourer and nutmeg.


5. Add cereal, ½ cup of the favor crumbs and 2 tablespoons of the thawed butter.


6. Pour the collection into the prepared pan.


7. Wet all of the cheeseflower over the top.


8. Mix the remaining rustic crumbs with the remaining butter and splash over the top.


9. Scrap with a slight paprika.


10. Bake 45-50 transactions or until fancy and halcyon brownness. The edges give be crispy and the edifice a bit baggy.


11. Nurture now.

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