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Desserts: New England Corn Pudding & Maple Syrup

Source of Recipe

unknown


List of Ingredients

1 egg -- lightly beaten
3 cups 1% low-fat milk
1/2 cup water
1/2 cup yellow cornmeal
1/3 cup molasses
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 tablespoon margarine
Vegetable cooking spray
Maple Syrup Sauce

MAPLE SYRUP SAUCE:
1/4 cup maple syrup
3 tablespoons brown sugar
1 tablespoon fresh lemon juice
1/4 cup hot water


Recipe

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 300ºF for 2-1/2 hours or until set. Yield: 5 servings

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: 2/3c

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