New England Corn Pudding With Maple Syrup Sauce

Recipe Ingredients

1		Egg - lightly beaten
3 cups	711ml	1% low-fat milk
1/2 cup	118ml	Water
1/2 cup	31g / 1.1oz	Yellow cornmeal
1/3 cup	78ml	Molasses
1/2 teaspoon	2.5ml	Ground ginger
1/8 teaspoon	0.6ml	Salt
1 tablespoon	15ml	Margarine
		Vegetable cooking spray
		Maple syrup sauce
		Maple syrup sauce
1/4 cup	82g / 2.9oz	Maple syrup
3 tablespoons	45ml	Brown sugar
1 tablespoon	15ml	Fresh lemon juice
1/4 cup	59ml	Hot water

Recipe Instructions

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 300F 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).

Source:
Cooking Light, October 1994, page 96

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