Nantucket Corn Pudding

• 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

1. Preheat oven to 350u0b0; grease a medium baking dish.
2. Whisk the eggs and half-and-half together in a large bowl along with the salt, white pepper, and nutmeg.
3. Mix in the corn kernels and scrapings, 1/2 cup of the crackers, and 2 tablespoons melted butter.
4. Spoon mixture into prepared dish and scatter the cheese over it.
5. In a small bowl, mix the remaining 1/4 cup crackers and 1 tablespoon butter together; sprinkle them over the cheese; dust with paprika.
6. Bake for 45-50 minutes, until puffed and golden brown.
7. The edges should be a bit crusty, but the center should remain a little soft; serve hot.

eggs, salt, white pepper, nutmeg, fresh sweet corn, crushed cracker, unsalted butter, cheddar cheese, paprika

Taken from www.food.com/recipe/nantucket-corn-pudding-342701 (may not work)