Colonial Corn Pudding

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Colonial Corn PuddingRecipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Corn pudding evolved from the popular colonial Indian pudding, which was itself a cornmeal adaptation of flour-based English porridge. This dish makes an excellent side at Thanksgiving or Christmas dinner, and kids love it!
8 servings (serving size: about 1/2 cup)


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3 cups frozen whole-kernel corn kernels, thawed and divided
3/4 cup evaporated fat-free milk, divided
2 tablespoons half-and-half
1/2 teaspoon salt
1/8 teaspoon white pepper
Dash of freshly ground nutmeg
1 large egg
1 large egg white
6 tablespoons oyster crackers, crushed and divided
3 tablespoons stone-ground cornmeal
Cooking spray
1/2 cup (2 ounces) shredded sharp cheddar cheese
2 teaspoons butter, melted


1. Preheat oven to 350°.

2. Combine 1 cup corn, 1/4 cup evaporated milk, and half-and-half in a blender; process until smooth. Combine remaining 1/2 cup evaporated milk, salt, pepper, nutmeg, egg, and egg white in a large bowl. Stir in pureed corn mixture, remaining 2 cups corn, 3 tablespoons crackers, and cornmeal.

3. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remaining 3 tablespoons crackers and butter in a small bowl; sprinkle cracker mixture evenly over cheese. Bake at 350° for 30 minutes or until golden brown. Serve warm.

Created date

November 2008

Nutritional Information

Calories 145
Caloriesfromfat 32 %
Fat 5.2 g
Satfat 2.7 g
Monofat 1.6 g
Polyfat 0.6 g
Protein 6.9 g
Carbohydrate 19 g
Fiber 1.7 g
Cholesterol 34 mg
Iron 0.7 mg
Sodium 277 mg
Calcium 122 mg