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Fabulous sweet corn that makes up this popular colonial pudding.3 cups frozen whole-kernel corn kernels, thawed and divided3/4 cup evaporated fat-free milk, divided2 tablespoons half-and-half1/2 teaspoon salt1/8 teaspoon white pepperDash of freshly ground nutmeg1 large egg1 large egg white6 tablespoons oyster crackers, crushed and divided3 tablespoons stone-ground cornmealCooking spray1/2 cup (2 ounces) shredded sharp cheddar cheese2 teaspoons butter, melted
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