This New England classic is thickened with cornmeal. The colonists loved puddings of all types, and because wheat flour was scarce, cornmeal was an easy substitute. When chilled, this pudding firms to the consistency of polenta.

Wendy Kalen
Recipe by Cooking Light August 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275°.

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  • 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.

  • 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.

Nutrition Facts

216 calories; calories from fat 28%; fat 6.8g; saturated fat 3.7g; mono fat 1.8g; poly fat 0.4g; protein 5.3g; carbohydrates 34.2g; fiber 0.9g; cholesterol 61mg; iron 1.2mg; sodium 231mg; calcium 167mg.
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