Side Pannel
New England Corn Pudding with Maple Syrup Sauce
New England Corn Pudding with Maple Syrup Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
