Preheat your oven to 350°F (175°C).

If using fresh corn, cut the kernels off the cob, collecting the liquid. If using canned corn, drain it thoroughly.

Butter the bottom and sides of the casserole dish.

In a mixing bowl, beat together eggs, half & half, salt, pepper, and nutmeg until smooth.

Fold in corn and half of the crushed oyster crackers, then stir in melted butter.

Pour the mixture into the prepared casserole dish.

Sprinkle cheddar cheese over the top.

Mix remaining cracker crumbs with melted butter and evenly sprinkle over the cheese. Dust paprika on top.

Bake for 45-50 minutes until puffed and golden brown.

Let the pudding rest for about 10 minutes before serving.