4 eggs
2 pkg. (10 oz.) frozen whole kernel corn, thawed & drained
1/2 c. plain cracker crumbs
1 tbsp. sugar
1 tsp. salt
1/4 tsp. white pepper
Dash ground nutmeg
3 c. half & half
2 tbsp. butter, melted

Lightly grease a deep 1 1/2 quart casserole. In a large bowl, beat eggs; stir in corn, crumbs, sugar, salt, pepper and nutmeg. Add half & half and butter; mix well. Pour into prepared casserole. Set casserole in baking pan; pour hot tap water to 1 inch depth around casserole. Bake uncovered, 1 1/2 hours at 350 degrees or until pudding is firm and knife inserted in center comes out clean. Serve hot.