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Pudding: MCR: New England Corn Pudding w/ Maple Syrup Sauce -- w

Source of Recipe

Cooking Light 1994
MCR: New England Corn Pudding w/ Maple Syrup Sauce --w
Serves: 5

1 egg, lightly beaten
3 c. 1% milk
1/2 c. water
1/ c. yellow cornmeal
1/3 c. molasses
1/2 tsp. ground ginger
1/8 tsp. salt
1 T. margarine
Nonstick cooking spray

Maple Syrup Sauce (recipe below)

Place egg in a bowl; set aside. Combine milk and water in a 2-quart glass measure; microwave on HIGH 7 minutes. Add cornmeal; stir until blended. Microwave at HIGH 2 minutes, stirring after 1 minute. Stir 1/4 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-qt. casserole coated with cooking spray. Bake, uncovered at 300º for 2-1/2 hours or until set. Serve warm with Maple Syrup Sauce.

Maple Syrup Sauce:
Yield 2/3-cup

1/4 c. maple syrup
3 T. brown sugar
1 T. fresh lemon juice
1/4 c. hot water

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

1-cup corn pudding w/ 2T sauce equals: 280 calories…7 gm protein…5 gm fat (1.8 gm saturated)….52 gm carbohydrate…0.7 gm fiber…48 mg cholesterol…182 mg sodium +++WWP: 6