Latest revision as of 17:58, 29 October 2011

Serves: 8

Active Time: 35 minutes

Total Time: 3 hour 30 minutes

From: Fresh (http://www.hannaford.com/recipe/Recipes/Fresh-Magazine/desserts/Maple-Indian-Pudding/pc/22280/c/28833/sc/28861/10447.uts#)

Ingredients

5 cups Nature's Place Organic milk

2/3 cup yellow cornmeal

1/4 teaspoon salt

1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces

1/2 cup Inspirations Pumpkin Spice butter or Inspirations Honey Apple Butter

2/3 cup Nature's Place Organic maple syrup

1/4 teaspoon ground cloves

1 scoop Nature's Place french vanilla ice cream

Directions

Step 1

Spray a 2-quart casserole or souffle dish with vegetable cooking spray. Preheat oven to 300 degrees.

Step 2

In a large pot whisk together milk, cornmeal, and salt. Bring mixture to a boil over medium-high heat, whisking frequently to make sure the bottom of the pan does not burn. This may take 10 to 15 minutes. Lower heat to medium but maintain a boil, whisking frequently, for 5 minutes (be careful: mixture will splatter).

Step 3

Lower heat to maintain a simmer, cover, and cook an additional 10 minutes;mixture should be thick. Remove from heat and stir in butter until melted andthoroughly combined. Mix in pumpkin or apple butter, maple syrup, and cloves and stir until smooth.

Step 4

Pour mixture into prepared casserole dish. Bake until top is brownedand center is mostly firm, about 2 to 2 1/2 hours.

Step 5

Allow pudding to cool 30 to 60 minutes, then scoop into bowls andserve topped with vanilla ice cream, if desired. Pudding may also be servedchilled.