Cornmeal Pudding With Cheese Food

JAMAICAN CORNMEAL PUDDING

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.

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.

CHEDDAR CHEESE CORNBREAD

Steps:

• Preheat the oven to 400F.
• Generously butter an 8 inch square baking pan.
• In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
• Mix in the buttermilk, eggs and melted butter.
• Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
• Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
• Let cool slightly in pan before serving.

CORNMEAL PUDDING

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.

CORNMEAL PUDDING WITH CHEESE

Steps:

• Bring water and salt to a boil in a heavy medium saucepan. Add grits gradually, stirring, and return to boil. Simmer over low heat, stirring, until thick and porridgelike and grains are tender, about 18 minutes.
• Increase heat to moderate and add mozzarella a little at a time, stirring, until melted into grits. (Mixture will be stringy but pliable.) Serve piping hot.