Sweet Cornmeal Pudding Recipes
SWEET CORNMEAL PUDDING
Steps:
- Preheat oven to 375 degrees. Butter 8 cup soufflJ dish. Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter; stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk. Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture. Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/1/96 show Recipe By : TOO HOT TAMALES SHOW #TH6303 Posted to MC-Recipe Digest V1 #279 Date: Tue, 05 Nov 1996 05:28:33 -0600 From: Pat Asher
Nutrition Facts : Calories 857 calories, Fat 34.2759308333333 g, Carbohydrate 103.7602875 g, Cholesterol 1082.11041666667 mg, Fiber 1.1925 g, Protein 35.5023933333333 g, SaturatedFat 13.399585 g, ServingSize 1 1 Serving (426g), Sodium 450.969416666667 mg, Sugar 102.5677875 g, TransFat 4.97086308333333 g
SWEET CORN PUDDING
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Butter a glass 12 by 10-inch baking dish and set aside
- In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.
CORNMEAL PUDDING
This simple and delicious cornmeal pudding, which colonial Americans called Indian pudding, is essentially baked polenta sweetened with molasses and spiked with spices.
Provided by Mark Bittman
Categories dessert
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, put 31/2 cups milk. Add molasses and sugar, and stir; when they are incorporated, turn heat to low. Heat oven to 300 degrees.
- Slowly sprinkle cornmeal over warm milk mixture, stirring or whisking all the while; break up any lumps. When mixture thickens after 10 minutes or so, stir in all remaining ingredients, except for the remaining milk, and turn off heat.
- Grease an 8- or 9-inch square baking dish or similar size gratin dish and turn warm mixture into it; top with remaining 1/2 cup milk; do not stir. Bake 21/2 to 3 hours, or until pudding is set. Serve warm, cold or at room temperature. Wrapped well and refrigerated, this keeps for several days.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 276 milligrams, Sugar 54 grams, TransFat 0 grams
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