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Recipe: New England Corn Pudding with Maple Syrup Sauce
Categories: Desserts
Yield: 5 Servings
1 Egg, lightly beaten
3 c 1% low-fat milk
1/2 c Water
1/2 c Yellow cornmeal
1/3 c Molasses
1/2 ts Ground ginger
1/8 ts Salt
1 tb Margarine
Vegetable cooking spray
---------------MAPLE SYRUP SAUCE--------------------
1/4 c Maple syrup
3 tb Brown sugar
1 tb Fresh lemon juice
1/4 c Hot water
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 1-1/2-quart casserole coated with cooking spray.
Bake, uncovered, at 300 degrees for 2-1/2 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: 2/3 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@digex.net on Jan 28, 1997.
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