Colonial Corn Pudding

Colonial Corn Pudding Recipe
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!

Yield:

8 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

Note:

You can substitute store-bought frozen corn in this custardy baked side dish. When it's done, the edges should be a little crusty and the center still slightly soft. If time is an issue, make the dish ahead, refrigerate, and then reheat before serving.

Cheryl and Bill Jamison,

Cooking Light

December 2008
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