Colonial Corn Pudding

Colonial Corn Pudding
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons half-and-half
  • ½ teaspoon salt
  • 1 large egg
  • 3 tablespoons stone-ground cornmeal
  • Dash of freshly ground nutmeg
  • 1/8 teaspoon white pepper
  • 1 large egg white
  • + 6 more ingredients
    • Cooking spray
    • ½ cup (2 ounces) shredded sharp cheddar cheese
    • ¾ cup evaporated fat-free milk, divided
    • 2 teaspoons butter, melted
    • 6 tablespoons oyster crackers, crushed and divided
    • 3 cups frozen whole-kernel corn kernels, thawed and divided

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 tablespoons cra...

View full recipe at My Recipes

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