MAPLE CORN PUDDING
Betty Tip: You can make this authentic Native American cornmeal pudding ahead of time and store it in the refrigerator. Serve cold, or to reheat, place individual servings on small plates and heat uncovered in the microwave on Medium for 30 to 40 seconds or until warm. Raisins or currants are a nice addition—to add them, stir in with the eggs.
Prep Time: 35 Minutes
Start To Finish. 4 Hours 5 Minutes
8 Servings (1/2 cup each)
Whole Grain Serving: 1/2
• 1/2 cup maple-flavored syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 cups milk
• 1/2 cup whole-grain yellow cornmeal
• 1/2 cup mild-flavor (light) molasses
• 2 tablespoons butter or margarine
• 2 eggs, beaten
• 5 cups boiling water
• Whipped cream, if desired
1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In small bowl, mix maple syrup, cinnamon, ginger, nutmeg and salt until well blended; set aside.
2. In 3-quart saucepan, heat milk over medium heat just until tiny bubbles form at the edge (do not boil); stir in cornmeal. Cook over medium-low heat about 20 minutes, stirring constantly, until very thick; remove from heat. Stir in maple syrup mixture, molasses, butter and eggs.
3. Pour mixture into casserole. Place casserole in 13 X 9-inch pan on oven rack. Pour boiling water into pan until 1 inch deep. Bake 1 hour 20 minutes to 1 hour 30 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove from water; place on cooling rack. Cool completely, about 2 hours.
Serve with whipped cream.
1 Serving: Calories 260 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 70mg; Sodium 190mg, Total Carbohydrate 44g (Dietary Fiber 0g; Sugars 25g); Protein 6g
% Daily Value: Vitamin A 8%; Vitamin C 0%; Calcium 20%; Iron 10%
Exchanges: 1/2 Starch, 2 Other Carbohydrate, 1/2 Low-Fat Milk, 1 Fat
Carbohydrate Choices: 3