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!
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
1/2 cup (2 ounces) shredded sharp cheddar cheese
2 teaspoons butter, melted
How to Make It
Preheat oven to 350°.
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.
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.
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.