Tuesday, November 17, 2009

a colonial dish

This is the best corn pudding recipe ever!! But don't take my work for it. Try it yourself!!

Colonial Corn Pudding

(via myrecipes.com , a Cooking Light recipe)

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

peanut gallery says:
We LOVE this dish. Although when we first made it Nathan and I inadvertently used 3/4 cup of sweetened condensed milk instead of evaporated milk! Oops! But it was DELISH!! So in light of that fact, I used 1/2 cup of evaporated milk and 1/4 cup of sweetened condensed milk to give it a little sweetness. Nathan also uses two eggs instead of one egg and one egg white. It's so good! We had zero leftovers. {tear}

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