Colonial Corn Pudding

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Corn pudding evolved from the popular colonial Indian pudding, which was itself a cornmeal adaptation of flour-based English porridge. Nantucket farmers raise fabulous summer sweet corn, which local cooks freeze for a holiday pudding or chowder. 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.
Yield: 8 servings (serving size: about 1/2 cup)
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
Preparation
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 crackers, and cornmeal.
3. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remaining 3 tablespoons crackers and butter in a small bowl; sprinkle cracker mixture evenly over cheese. Bake at 350° for 30 minutes or until golden brown. Serve warm.
Nutritional Information
- Calories:
- 145 (32% from fat)
- Fat:
- 5.2g (sat 2.7g,mono 1.6g,poly 0.6g)
- Protein:
- 6.9g
- Carbohydrate:
- 19g
- Fiber:
- 1.7g
- Cholesterol:
- 34mg
- Iron:
- 0.7mg
- Sodium:
- 277mg
- Calcium:
- 122mg




