Yield
9 servings (serving size: 1 pudding square and 1 tablespoon whipped topping)

How to Make It

Step 1

Preheat oven to 275°.

Step 2

Melt butter in a large, heavy saucepan over medium-high heat; cook 2 minutes or until browned. Add milk to pan; bring to a boil. Gradually add cornmeal, stirring constantly with a whisk. Cook 5 minutes or until mixture thickens, stirring constantly. Combine sugar and the next 4 ingredients (through egg yolks), stirring well with a whisk. Gradually add half of hot milk mixture to sugar mixture, stirring constantly. Return milk mixture to pan; cook 2 minutes or until sugar dissolves.

Step 3

Pour cornmeal mixture into a 9-inch square baking pan coated with cooking spray. Bake at 275° for 1 hour and 15 minutes or until pudding barely moves when pan is touched. Cool to room temperature on a wire rack. Cover and chill 2 hours. Cut into 9 squares. Serve with whipped topping.

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