MAPLE CORN PUDDING

Maple Corn Pudding image

As this delicious pudding dessert bakes, it magically spreads the aroma of spices.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h5m

Yield 8

Number Of Ingredients 12

Ingredients

1/2 cup maple-flavored syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
4 cups milk
1/2 cup whole-grain yellow cornmeal
1/2 cup mild-flavor (light) molasses
2 tablespoons butter or margarine
2 eggs, beaten
5 cups boiling water
Whipped cream, if desired

Steps:

Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In small bowl, mix maple syrup, cinnamon, ginger, nutmeg and salt until well blended; set aside.
In 3-quart saucepan, heat milk over medium heat just until tiny bubbles form at the edge (do not boil); stir in cornmeal. Cook over medium-low heat about 20 minutes, stirring constantly, until very thick; remove from heat. Stir in maple syrup mixture, molasses, butter and eggs.
Pour mixture into casserole. Place casserole in 13x9-inch pan on oven rack. Pour boiling water into pan until 1 inch deep. Bake 1 hour 20 minutes to 1 hour 30 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove from water; place on cooling rack. Cool completely, about 2 hours. Serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 25 g, TransFat 0 g