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Ingredients
2 cups milk
3 tablespoons pumpkin puree, fresh or canned, without sugar
½ teaspoon minced garlic
½ cup fresh or frozen corn kernels
Pinch allspice
⅜ cup stone ground cornmeal
Salt and freshly ground black pepper to taste
Pinch cayenne
1 tablespoon sweet butter
2 tablespoons finely sliced chives
Nutritional analysis per serving
21 grams carbs; 20 milligrams cholesterol; 168 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 2 grams fiber; 392 milligrams sodium; 6 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the milk, pumpkin puree, garlic, corn and allspice in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer and cook for 2 to 3 minutes.
- Step 2
Slowly add the cornmeal while stirring continually. Season with salt, pepper and cayenne. Stir in the butter. Set aside in a warm place.
- Step 3
Stir in chives before serving.
Private Notes
Comments
This is the best corn pudding I’ve ever eaten. I made this with some leftover corn and used leftover mashed potatoes in the place of the puréed pumpkin. I did add a beaten egg to the milk before heating, and used kosher salt and cracked black pepper. It is delicious and a good side item to substitute for potatoes. (Used Bob’s medium grind cornmeal, whole milk, corn cut off the cob and everything else as directed.)
Very nice dish. Naturally sweet. I used 1/4 cup of grated butternut squash instead of pumpkin purée and cooked it for a few minutes in the milk. It needs to cook for 20 minutes or so after adding the cornmeal if it’s coarsely ground, typical for polenta. The cornmeal could be increased to as much as 2/3 cup if a stiffer pudding is desired. I used 1/2 cup, served it in small bowls.
Our friend who doesn’t like spicy was visiting so DH left out the cayenne… don’t do that. It was bland and cooled quickly… I didn’t love it.
Very nice dish. Naturally sweet. I used 1/4 cup of grated butternut squash instead of pumpkin purée and cooked it for a few minutes in the milk. It needs to cook for 20 minutes or so after adding the cornmeal if it’s coarsely ground, typical for polenta. The cornmeal could be increased to as much as 2/3 cup if a stiffer pudding is desired. I used 1/2 cup, served it in small bowls.
This recipe took less time and effort than I expected I’ve and it got raves. I used finely chopped green scallion instead of chives.