Sweet Cornmeal Pudding 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.

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
• Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
• Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
• Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

JAMAICAN CORNMEAL PUDDING

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a 10 inch spring form baking pan with butter. You can also use a regular 10 inch baking pan. Set aside.
• In a medium pot, add the coconut milk, butter, brown sugar and vanilla extract and heat on medium heat. Mix until the sugar is dissolved and it is heated but not boiling. Remove from the heat and set aside to cool off.
• Sift all the dry ingredients: flour, salt, nutmeg, cinnamon and cornmeal in a large mixing bowl. Whisk together, until combined evenly.
• Add the rum to the warm liquid and stir. Pour little by little the warm liquid to the dry ingredients and mix well with a whisk. Continue to whisk for a few minutes to make sure there are no lumps and it is smooth.
• Pour the mixture into the greased spring from baking pan. If you are adding raisins, sprinkle them at this time. See above the process on how to add the raisins.
• Bake for 20 minutes first. In the meanwhile, mix together the ingredients to make the soft top in a small bowl with a whisk to evenly combined.
• Remove from the oven and stir the batter to evenly distribute the raisins, if some were added. Pour the soft top mixture over the batter and bake for 80 minutes. The top of the pudding will be soft, while the bottom will be firm.
• Remove from the oven and let it cool for about an hour. Remove the outer rim of the spring from baking pan. Slice and enjoy.

SWEET CORN BREAD PUDDING

Steps:

• Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
• Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

CORNMEAL PUDDING

Steps:

• In a large sauce pot, pour 2 cups Grace Coconut Milk; 4 cups water, Grace Hello Margarine, raisins, granulated sugar and cinnamon leaf; stir and bring to a boil. Combine the Grace Cornmeal, counter flour, Anchor Milk Powder, 2 tsps. cinnamon powder, nutmeg, salt and vanilla essence in a bowl. Add remaining 2 1/2 cups water to soften the cornmeal mixture. Add mixture to the boiling liquid and stir briskly. Lower the flame and allow to simmer for 10 minutes, whilst constantly stirring. Scrape mixture into a greased (10 inch) 24 cm baking tin. TO MAKE SOFT TOP: Combine 1 cup whole milk, remaining 1/2 tsp cinnamon powder and the dark sugar. Mix until sugar granules are dissolved. Pour soft top mixture over the pudding mixture and bake at 180°C/350°F for one hour.Recipe Note:1 packet Grace Coconut Milk Powder plus 2 cups water may be substituted for the Grace Coconut Milk.Dark sugar may be substituted for granulated sugar.To Serve: Serve with a coffee sauce.Yield: 14 slices

CORN PUDDING

Steps:

• Preheat oven to 350ºF. Grease a 3-quart baking dish and set aside.Place bacon in a large skillet and set over medium heat. Once bacon starts to crisp, add onions and sauté until onions are soft. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt and garlic powder. In a separate bowl, whisk together eggs and half-and-half. Once onions are soft, whisk egg mixture into dry mixture. Then whisk in melted butter and the onions and bacon, including the bacon fat. Stir in corn kernels.Pour batter into prepared pan and bake until center is just barely set, about 30-35 minutes. Do not over-bake!

SWEET CORN PUDDING

Steps:

• Preheat oven to 375°F. Heat a sauté pan over medium heat and add chopped bacon. Cook until crisp and remove from pan, reserving half the fat. Add the butter and onions and sauté until onions are translucent.
• Add corn, garlic, salt and cayenne pepper and sauté for 3-4 minutes to cook the corn. Remove and set aside.
• In a large bowl, whisk the eggs and then add the cream and milk and whisk until combined. Add the pepper, nutmeg, Parmesan and cornmeal and whisk until combined. Stir in the bacon, onion, corn mixture and pour into a greased 2 quart casserole dish. Bake for 1 hour or until no longer jiggly. Serve immediately.

JAMAICAN CORNMEAL PUDDING

Steps:

• Preheat the oven 375f/180c/gas mark
• Grease a 10" spring form baking tin and set aside
• Place the cornmeal, flour, cinnamon, nutmeg and pink salt into a large heatproof mixing bowl. Then use a whisk to evenly combine the cornmeal, spices and flour together.
• Create a well in the centre of the bowl to accommodate the liquid and set aside.
• Meanwhile, grab a medium sized saucepan and proceed to pour in the coconut milk, water, coconut sugar, vanilla and butter.
• Bring the wet ingredients to a boil, while whisking and allow the butter to melt completely.
• Once boiled, have the dry ingredients bowl and whisk ready.
• Start to slowly commence pouring the coconut liquid while whisking in the cornmeal, keep doing this until all of the liquid is in the bowl. Don't stop whisking or lumps will form, keeping stirring until the cornmeal thickens up.
• Once the cornmeal has thicken up nicely stir in the raisins
• Pour the cornmeal mixture into the greased baking tin and place in the oven.
• While this is baking prepare the soft top sauce by adding the coconut milk, butter and coconut sugar into a saucepan.
• Simmer on medium heat for 10 minutes while stirring before removing from the stove.
• 15 minutes into baking drizzle half of the sauce over the entire top of the pone/pudding and place in the oven. You may need to place a tray underneath the baking tin if using a spring form tin to collect any excess liquid while the cake continues to bake.
• Continue to bake for a full hour. The top should be gooey (this is normal) but firm underneath to indicate its readiness.
• Remove from oven and allow to cool completely (not cold) before attempting to remove from the tin.
• Serving with the remaining sauce and enjoy!

CORNBREAD PUDDING

Steps:

• Preheat the oven to 350° and have ready a greased, 2 1/2 - 3-quart baking dish.
• Add 2 drained cans of corn to a food processor or blender and process until pureed. Set aside until ready to use. Make sure NOT to add all 3 cans of corn.
• Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.
• In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and egg. Stir in the pureed corn. Then, add the dry ingredients and mix until just combined. Stir in the reserved, drained can of corn.
• Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 35 minutes, then uncover and bake 10 minutes more.
• Allow to cool slightly, serve, and enjoy!

JAMAICAN CORNMEAL PUDDING

Steps:

• Preheat oven to 350 F. Grease a 10-inch springform pan.
• Combine cornmeal with flour, cinnamon, nutmeg and salt in a large bowl.
• In a small bowl, toss the raisins in the sugar so they will not sink to the bottom when baked.
• In a saucepan, heat milk, water and vanilla extract. Add butter and then the sugar and the raisins.
• Mix well and heat until sugar has dissolved and liquid is well heated, but not boiling.
• Remove from heat and add rum. Mix well.
• Add half of the warm liquid into the dry ingredients and mix well. Add the rest of the warm liquid a little at a time and mix well until you have a smooth batter. Make sure you mix the batter very well so that there are no lumps. After going through the work of making this delicious treat, you don't want to spoil it by biting into a clump of raw cornmeal flour.
• Pour into prepared baking pan and bake for 15 minutes.
• In a small bowl, combine all of the topping ingredients and mix well.
• After 15 minutes, stir the batter to evenly distribute the raisins. Pour the topping over the cake and bake for another hour.
• The topping will be gooey, however if you insert a knife to test it, underneath the topping should be firm.
• With the gooey, gelatinous topping you can spread it using a butter knife, if you find it is not evenly distributed over the top of the cake after baking.
• Let it cool in the pan for 10 minutes. After 10 minutes, slide a knife around the perimeter of the pan to release the gooey topping from the side of the pan. Release springform and remove.
• Let it cool more for another 1/2 hour.
• Garnish with glace cherries.
• Serve warm or at room temperature.

SWEET CORNBREAD PUDDING WITH A KICK

Steps:

• Heat oven to 350 degrees.
• Cook onions, peppers,& zucchini in butter and herbs in an oven safe skillet until translucent.
• Combine corn, cream, eggs, baking powder, cornmeal, Cheddar, salt, and pepper`s in a large mixing bowl.
• Add cubed bread and fold to combine.
• Pour batter into skillet, right on top of the onion mixture.
• Sprinkle parmesan on top.
• Bake 50 minutes, or until set.
• Cool slightly before serving.

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.

SWEET CORNMEAL PUDDING

Steps:

• Preheat oven to 375 degrees. Butter 8 cup soufflJ 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. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/1/96 show Recipe By : TOO HOT TAMALES SHOW #TH6303 Posted to MC-Recipe Digest V1 #279 Date: Tue, 05 Nov 1996 05:28:33 -0600 From: Pat Asher