Colonial Corn Pudding

Name: Colonial Corn Pudding
Yield: 8
Ingredients: 3 cups frozen whole-kernel corn kernels, thawed and divided; 3/4 cup evaporated fat-free milk, divided; 2 tablespoons half-and-half; 1/2 teaspoon salt; 1/8 teaspoon white pepper; Dash of freshly ground nutmeg; 1 large egg; 1 large egg white; 6 tablespoons oyster crackers, crushed and divided; 3 tablespoons stone-ground cornmeal; Cooking spray; 1/2 cup (2 ounces) shredded sharp cheddar cheese; 2 teaspoons butter, melted

Colonial Corn Pudding was pinched from <a href="http://www.myrecipes.com/recipe/colonial-corn-pudding" target="_blank">www.myrecipes.com.</a>

"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!..."

INGREDIENTS

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3 cups frozen whole-kernel corn kernels, thawed and divided

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3/4 cup evaporated fat-free milk, divided

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2 tablespoons half-and-half

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1/2 teaspoon salt

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1/8 teaspoon white pepper

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Dash of freshly ground nutmeg

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1 large egg

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1 large egg white

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6 tablespoons oyster crackers, crushed and divided

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3 tablespoons stone-ground cornmeal

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Cooking spray

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1/2 cup (2 ounces) shredded sharp cheddar cheese

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2 teaspoons butter, melted

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