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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Colonial Corn Pudding

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!

Cooking Light DECEMBER 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 32%
  • Fat: 5.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.9g
  • Carbohydrate: 19g
  • Fiber: 1.7g
  • Cholesterol: 34mg
  • Iron: 0.7mg
  • Sodium: 277mg
  • Calcium: 122mg
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Colonial Corn Pudding recipe

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