FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsPudding Recipes >  Maple Corn Pudding

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

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


Ingredients

• 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


Directions
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.

Nutrition
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

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages