Corn Pudding

3 cups frozen corn, thawed, divided
3/4 c. evaporated fat free milk
2 tbl half-and-half
1/2 tsp salt
1/8 tsp pepper
dash of nutmeg
1 large egg
1 large egg white
6 tbl crushed oyster crackers, divided
3 tbl cornmeal
1/2 c. shredded sharp cheddar cheese
2 tsp butter or margarine, melted

Preheat oven to 350F.

Combine 1 cup corn, 1/4 c. evaporated milk, and half-and-half in a blender. Process until smooth. Combine remaining 1/2 c. evaporated milk, salt, pepper, nutmeg, egg, and egg white in a large bowl. Stir in pureed corn mixture, remaining 2 cups corn, 3 tbl crackers, and cornmeal.

Coat an 8" square baking pan with cooking spray. Spoon the corn mixture into the pan. Sprinkle evenly with cheese. Combine remaining 3 tbl cracker crumbs and butter in a small bowl; sprinkle cracker mixture evenly over the cheese. Bake at 350F for 30 min. or until golden brown. Serve warm.

8 servings