Side Items

Colonial Corn Pudding is for Salad.

Colonial Corn Pudding takes 10 minutes to prepare.

Colonial Corn Pudding takes 30 minutes to cook.

Colonial Corn Pudding makes 8 servings.

The ingredients for Colonial Corn Pudding are:

Egg, fresh, 1 large (remove)
Nutmeg, ground, 0.01 tsp (remove)
Pepper, white, 0.20 tsp (remove)
Salt, 0.50 tsp (remove)
Yellow Sweet Corn, Frozen, 3 cup kernels (remove)
Saltine Crackers (Saltines), 15 cracker, oyster (remove)
Egg white, 1 serving (remove)
Fat free half and half, 2 tbsp (remove)
Carnation fat free evaporated milk, 1 cup (

Here is how you make Colonial Corn Pudding:

Preheat oven to 350.Combine 1 cup corn and 1/2 cup evap milk i in a blender; process until smooth. Add, salt , pepper nutmeg, egg and egg white in a large bowl. Stir in pureed mixture, remaining cups corn, 3 T. Crackers and cornmeal.Spoon Mixture into an 8-" square baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remainiong 3 T. crackers and butter in a small bowl; sprinkle cracker mixture evenly over cheese. Bake for 30 minutes or until golden brown. Serve warm Yield: Serves 8. Serving size 1/2 cup.Number of Servings: 8Recipe submitted by SparkPeople user GRANNY2.

The nutritional information for Colonial Corn Pudding is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 104.2

• Total Fat: 2.2 g
• Cholesterol: 29.0 mg
• Sodium: 199.9 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 1.8 g
• Protein: 5.2 g