Colonial Corn Pudding (3pts)

1/2 cup serving 145 Calories 5.2g Fat 1.7g Fiber 277mg Sodium
Colonial Corn Pudding (3pts)
Colonial Corn Pudding (3pts)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    cups frozen whole-kernel corn, thawed and divided

  • 3/4

    cup evaporated fat-free milk, divided

  • 2

    tbsp half-and-half

  • 1/2

    tsp salt

  • 1/8

    tsp white pepper

  • Dash of freshly ground nutmeg

  • 1

    large egg

  • 1

    large egg white

  • 6

    tbsp oyster crackers, crushed and divided

  • 3

    tbsp stone-ground cornmeal

  • Cooking spray

  • 1/2

    cup (2 ounces) shredded sharp cheddar cheese

  • 2

    tsp butter, melted

Directions

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 tbsp crackers, and cornmeal. 3. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remaining 3 tbsp crackers and butter in a small bowl; sprinkle cracker mixture evenly over cheese. Bake at 350 for 30 minutes or until golden brown. **The edges should be a little crusty and the center still slightly soft. Serve warm.

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