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Colonial Corn Pudding

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings (serving size: about 1/2 cup)
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!

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.