Colonial Corn Pudding

Sorce: Cooking Light Magazine December 08

This dish was very easy and was a hit at Christmas dinner.

Ingredients:
3c. Frozen whole kernal corn thawed
3/4 c. fat free evaporated milk
2 tbsp half-and-half (fat free)
1/2 tsp salt
1/8 tsp pepper
Dash of nutmeg
1 large egg
1 large egg white
6 tbsp oyster crackers, crushed and divided
3 tbsp cornmeal
1/2 c. sharp shredded cheese
2 tbsp butter, melted ( I omitted)

Directions:
Preheat oven to 350
Combine corn, 1/4 c. of evap milk and half-and-half in a blender; process until smooth. Combine remaining 1/2 c of evap milk, salt , pepper,nutmeg, egg and egg white in a large bowl. Stir in pureed corn , 3 tbsp of crackers and cornmeal.
Spoon mixture into a baking dish coated with cooking spray. Sprinkle evenly with cheese and remaining crackers and butter (I omitted the butter). Bake at 350 for 30 minutes until golden brown. Serve warm. Yield: 8 serving sizes at 1/2 cup.