Recipe - New England Corn Pudding With Maple Syrup Sauce

1 Egg, lightly beaten
3 cup 1% lowfat milk
One half cup Water
One half cup Yellow cornmeal
1/3 cup Molasses
One half teaspoon Ground ginger
1/8 teaspoon Salt
1 tablespoon Margarine
Vegetable cooking spray

MAPLE SYRUP SAUCE
One fourth cup Maple syrup
3 tablespoon Brown sugar
1 tablespoon Fresh lemon juice
One fourth cup Hot water

Place egg in a bowl; set aside. Combine milk and water in a 2quart glass
measure; microwave at high 7 minutes. Add cornmeal; stir until blended.
Microwave at high 2 minutes, stirring after 1 minute. Stir onefourth 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
11/2quart casserole coated with cooking spray.

Bake, uncovered, at 300 degrees for 2One half 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).

Per serving: 266 Calories; 5g Fat (17% calories from fat); 7g Protein; 49g
Carbohydrate; 42mg Cholesterol; 178mg Sodium

Serving Ideas : Serve warm with Maple Syrup Sauce.

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

Recipe by: Cooking Light, October 1994, page 96

Posted to MCRecipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.