Colonial Corn Pudding

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 30 minutes or until golden brown. Serve warm.

corn kernels, milk, salt, white pepper, ground nutmeg, egg, egg white, oyster crackers, stoneground cornmeal, cooking spray, cheddar cheese, butter

Taken from www.myrecipes.com/recipe/colonial-corn-pudding (may not work)