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
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.
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