New england corn pudding with maple syrup sauce

5 Servings

Ingredients

Quantity Ingredient
1 Egg, lightly beaten
3 cups 1% low-fat milk
½ cup Water
½ cup Yellow cornmeal
⅓ cup Molasses
½ teaspoon Ground ginger
⅛ teaspoon Salt
1 tablespoon Margarine
Vegetable cooking spray
¼ cup Maple syrup
3 tablespoons Brown sugar
1 tablespoon Fresh lemon juice
¼ cup Hot water

Directions

MAPLE SYRUP SAUCE

Place egg in a bowl; set aside. Combine milk and water in a 2-quart glass measure; microwave at high 7 minutes. Add cornmeal; stir until blended.

Microwave at high 2 minutes, stirring after 1 minute. Stir one-fourth of cornmeal mixture into egg; add to remaining cornmeal mixture, stirring constantly. Stir in molasses and next 2 ingredients; microwave at high 2 minutes, stirring after 1 minute. Stir in margarine. Pour mixture into a 1-½-quart casserole coated with cooking spray.

Bake, uncovered, at 300 degrees for 2-½ hours or until set. Yield: 5 servings (serving size: 1 cup pudding and 2 tablespoons sauce).

INSTRUCTIONS FOR MAPLE SYRUP SAUCE: Combine the first 3 ingredients in a heavy, medium saucepan; place over medium heat. Cover and cook 5 minutes or until mixture boils and sugar dissolves. Uncover and cook for an additional 5 minutes or until the mixture is dark brown and very thick. Remove from heat, and carefully add hot water, stirring constantly. Serve warm. Yield: ⅔ cup (serving size: 2 tablespoons).

Per serving: 266 Calories; 5g Fat (17% calories from fat); 7g Protein; 49g Carbohydrate; 42mg Cholesterol; 178mg Sodium Serving Ideas : Serve warm with Maple Syrup Sauce.

NOTES : When you make this baked pudding, don't short-cut the leisurely cooking time. It takes that long for the flavors to develop.

Recipe by: Cooking Light, October 1994, page 96 Posted to MC-Recipe Digest V1 #418 by igor@... on Jan 28, 1997.

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