Colonial Corn Pudding

By golfrn9

From Williams-Sonoma catalog

Excellent!! Served for Thanksgiving

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.

Ingredients

• 3 c. frozen whole-kernelcorn kernels, thawed and divided
• 3/4 c. 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 spary
• 1/2 c. (2 oz) shredded sharp cheddar cheese
• 2 tsp butter, melted

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350 degrees.
2. Combine 1 c. corn, 1/4 c. evaporated milk, and half-and-half in a blender; process until smooth. Combine remaining 1/2 c. evaporated milk, salt, pepper, nutmeg, egg and egg white in a large bowl. Stir in pureed corn mixture, remaining 2 c. corn, 3 tbsp crackers and cornmeal.
3. Spoon mixture into an 8-inch sauare baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remaining 3 tbsp crackers and buter in a small bowl; sprinkle cracker mixture evenly over cheese. Bake at 350 degrees for 30 minutes or until golden brown. Serve warm.