CORNBREAD PUDDING
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET CORNMEAL PUDDING
Steps:
- Preheat oven to 375 degrees. Butter 8 cup souffle dish. Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter; stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk. Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture.
- Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot.
CORNMEAL PORRIDGE
This delicious Jamaican cornmeal porridge makes a healthy hearty breakfast. This porridge is warming, tasty and filling.
Provided by Diana
Categories Breakfast
Number Of Ingredients 8
Steps:
- In a medium pot, add the cornmeal along with the milk, water, salt and cinnamon stalk.
- Turn on the heat to medium, and keep stirring (I use a whisk).
- Cook the cornmeal until it thickens and has a porridge consistency (for around 10 minutes). Add the sugar, nutmeg, and vanilla extract and cook for 30 seconds more. Remove from heat, and serve in bowls topped with fruit and a sprinkle of ground cinnamon.
Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 328 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
JAMAICAN CORNMEAL PUDDING
Make and share this Jamaican Cornmeal Pudding recipe from Food.com.
Provided by Debbie R.
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sift together flour and cornmeal.
- Blend together sugar, salt, nutmeg, mixed spice and coconut milk. Add to the cornmeal mixture, stirring until there are no lumps. Pour into a greased pan.
- Coat raisins with a little flour and sprinkle into mixture. Sprinkle shredded coconut on top. Dot generously with butter or margarine. Bake in a moderately-hot oven 350F for 15 minutes or until set.
- Combine all ingredients for the custard, and pour it on top of the cornmeal pudding. Bake for another 30 to 45 minutesr or until set. Cool and serve.
CORNMEAL PUDDING
This simple and delicious cornmeal pudding, which colonial Americans called Indian pudding, is essentially baked polenta sweetened with molasses and spiked with spices.
Provided by Mark Bittman
Categories dessert
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, put 31/2 cups milk. Add molasses and sugar, and stir; when they are incorporated, turn heat to low. Heat oven to 300 degrees.
- Slowly sprinkle cornmeal over warm milk mixture, stirring or whisking all the while; break up any lumps. When mixture thickens after 10 minutes or so, stir in all remaining ingredients, except for the remaining milk, and turn off heat.
- Grease an 8- or 9-inch square baking dish or similar size gratin dish and turn warm mixture into it; top with remaining 1/2 cup milk; do not stir. Bake 21/2 to 3 hours, or until pudding is set. Serve warm, cold or at room temperature. Wrapped well and refrigerated, this keeps for several days.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 276 milligrams, Sugar 54 grams, TransFat 0 grams
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