3 C. frozen whol-kernel corn, thawed and divided
3/4 C. evaporated fat-free milk, divided
2 T. half-and-half
1/2 t. salt
1/8 t. white pepper
dash of freshly ground nutmet
1 large egg
1 large egg white
6 T. oyster crackers, crushed and divided
3 T. stone-ground cornmeal
cooking spray
1/2 C. (2 oz.) shredded sharp cheddar cheese
2 t. butter, melted
Preheat oven to 350
Combine 1 C. 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 C. corn, 3 T. crackers and cornmeal.
Spoon mixture into an 8-in square baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remaining 3 T. 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.
8 servings: 145 calories, 5.2g Fat, 6.9g protein, 19g carb, 1.7g fiber, 277mg sodium