When I think of pudding, I think of rich warm homemade chocolate pudding. That's because I have a one-track dessert-focused mind. This corn pudding at least gave my mind a delicious detour to associate with the word "pudding."
I have had this recipe marked for several years and finally made it for Christmas dinner. It was delicious! It has a nice texture and excellent flavor. This shall be repeated in the future.
3 cups frozen corn kernels, thawed
3/4 cup plus 2 Tbsp. evaporated milk
1/2 tsp. salt
1/8 tsp. white pepper
Dash of nutmeg
1 large egg
1 large egg white
6 Tbsp. oyster crackers, crushed
3 Tbsp. cornmeal
1/2 cup shredded Cheddar cheese
2 tsp. butter, melted
Preheat oven to 350ºF. Combine 1 cup corn and 1/4 cup plus 2 Tbsp. evaporated milk in a blender. Blend until smooth.
Combine remaining milk, salt, pepper, nutmeg, egg and egg white in a large bowl. Stir in pureed corn mixture, remaining 2 cups corn, 3 Tbsp. crackers and cornmeal.
Spoon mixture into a greased 8-inch baking dish. Sprinkle evenly with cheese. Combine remaining 3 Tbsp. cracker crumbs and melted butter together. Sprinkle evenly over dish. Bake 30 minutes or until golden brown. Serve warm.
Makes 8 servings.