Colonial Corn Pudding (3pts)

By Cobra

1/2 cup serving
145 Calories
5.2g Fat
1.7g Fiber
277mg Sodium

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

Details

Servings 8

Preparation

Step 1

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.