New England Corn Pudding with Maple Syrup Sauce

5 Servings

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New England Corn Pudding with Maple Syrup Sauce Ingredients

1 Egg, lightly beaten	1 tb Margarine
3 c 1% low-fat milk	Vegetable cooking spray
1/2 c Water	MAPLE SYRUP SAUCE
1/2 c Yellow cornmeal	1/4 c Maple syrup
1/3 c Molasses	3 tb Brown sugar
1/2 ts Ground ginger	1 tb Fresh lemon juice
1/8 ts Salt	1/4 c Hot water

Instructions for New England Corn Pudding with 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 1-1/2-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, dont 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.

Main Ingredient: CornCuisine: Uncategorized