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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.
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