Colonial Corn Pudding

 

3 Cups frozen corn, divided

Cup Evaporated milk, divided

2 Tablespoons &

teaspoon salt

1/8 teaspoon white pepper

Fresh nutmeg

1 Lg egg

1 Lg egg white

6 Tablespoons oyster crackers, crushed, divided

3 Tablespoons cornmeal

Cup shredded sharp Cheddar cheese

2 teaspoons butter, melted

 

Process 1 cup corn, cup evaporated milk and & . Combine cup evaporated milk, salt, pepper, nutmeg, egg, and egg white in a bowl, add pureed corn mixture and 2 cups corn, 3 Tablespoons cracker crumbs and corn meal. Spoon into pan, sprinkle with cheese. Combine remaining cracker and melted butter, sprinkle over cheese.

 

Bake at 350 degrees for 30 minutes.

 

Cooking Light, December 2008