Soft Corn Pudding

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 Information

  • Nutritional analysis per serving (2 servings)

    339 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 11 grams protein; 39 milligrams cholesterol; 116 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 cups

Preparation

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.
2. Slowly add the cornmeal while stirring continually. Season with salt, pepper and cayenne. Stir in the butter. Set aside in a warm place.
3. Stir in chives before serving.