Polar Bear posted 03-07-99 12:32 AM
Corn Pudding
6 Tbl butter, divided
3 large eggs, beaten
1 1/2 cups light cream (or 3/4 cup each milk and heavy cream)
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. each: cayenne; nutmeg
1 1/2 cup cracker crumbs (preferably from a butter cracker like Ritz® or Waverly®), about 4 oz.
4 cups corn (preferrable from 8 large ears) or 20 oz. frozen
Melt butter; put 4 tbsp in a large bowl, 2 tbsp in a small one. Beat eggs with butter in large bowl; stir in cream and seasonings. Pulverize crackers in food processor; remove 2/3 to large bowl; toss remainder with butter in small bowl. Pulse corn in processor until coarsely chopped; stir into large bowl.
Spread corn mixture in a lightly greased 2 qt shallow baking dish; sprinkle crumb mixture over. Bake in 350 degree oven until set and lightly browned, 40 to 45 minutes.
Variation: For a smoother, more delicate texture, replace crumbs in corn mixture with 3 tbsp flour (preferably Wondra); beat with eggs before adding cream. Proceed as above (using 1/2 c cracker crumbs and 2 tbsp butter for the topping).