Ingredients:
3 cups low-fat (2%) milk
1/2 tsp. salt
1/4 cup yellow cornmeal
Canola oil spray
2 eggs, lightly beaten
1/4 cup molasses
1/4 cup packed light brown
sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Instructions:
In a medium saucepan over
medium-low heat, heat milk with salt until small bubbles appear along sides.
(Don’t let milk get too hot or boil. Scalding takes place just below the
boiling point, which is 212 degrees.)
Gradually stir in cornmeal.
Cook over low heat, stirring constantly, until mixture is thick like cooked
cereal, about 5-10 minutes. Remove from heat and cool to lukewarm.
When cornmeal mixture is
nearly cooled down to lukewarm, preheat oven to 350 degrees. Using canola
oil spray, coat insides of 6 single-serving baking cups or ramekins, or
an 8-inch baking dish and set aside.
In a medium bowl, whisk together
egg, molasses, sugar and spices until well blended. Gradually, a little
at a time, whisk egg mixture into cornmeal mixture.
Pour mixture into prepared
cups, ramekins, or baking dish. Bake until almost set (Pudding continues
to set after it is taken out of the oven.) If cups or ramekins are used,
check every 10 minutes or so to monitor how quickly the pudding sets. If
a baking dish is used, baking time is about 1 hour.
Remove from oven and allow
pudding to cool slightly before serving. To serve from a baking dish, use
a sharp paring knife to cut into portions and flexible metal spatulas to
lift each portion out and onto individual plates. (Puddings baked in individual
cups or ramekins can be served in the containers.)
Serve warm with cider sauce,
if desired.
Serves: 6
Nutrition Facts:
Serving: 1
Calories 174 g
Fat 4 g,
Cholesterol
mg,
Sodium 286 mg
Carbohydrates 7 g
Courtesy Of: aicr.org
|