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
Member Ratings and Reviews
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My 6 year old made this almost all on his own, he love it, and was so proud of himself. It was tasty and nice as a side with small steaks. I made it a day ahead and then reheated. It was good the next day. We made as directed, except used crumbled up ritz instead of oyster crackers. Would be good with chicken meal as well.02/17/09
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Like other reviewers here, I found this recipe nothing like a real pudding. It was very dense and heavy, and extremely bland. I know, it's corn pudding, it's not supposed to have a lot of flavor. But I've had a good spoon bread before, and it had much more flavor than this. The texture is the main problem though. It's dense and chewy. I'll try the plain spoon bread recipe instead.12/31/08




