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Title: New England Corn Pudding with Maple Syrup Sauce
Categories: Dessert
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 | ||
| 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; 42 mg Cholesterol; 178mg Sodium Recipe by: Cooking Light, October 1994, page 96
By igor@digex.net on Jan 28, 1997.
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