Lemon Squares
Dena Kleiman, Susan Mahnke Peery
2001 ratings with an average rating of 4 out of 5 stars
2,001
1 hour
Soft Corn Pudding
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 cups
- 2cups milk
- 3tablespoons pumpkin puree, fresh or canned, without sugar
- ½teaspoon minced garlic
- ½cup fresh or frozen corn kernels
- Pinch allspice
- ⅜cup stone ground cornmeal
- Salt and freshly ground black pepper to taste
- Pinch cayenne
- 1tablespoon sweet butter
- 2tablespoons finely sliced chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
168 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 6 grams protein; 392 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 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.
- Step 2
Slowly add the cornmeal while stirring continually. Season with salt, pepper and cayenne. Stir in the butter. Set aside in a warm place.
- Step 3
Stir in chives before serving.
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Cooking Notes
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Kate
Our friend who doesn’t like spicy was visiting so DH left out the cayenne… don’t do that. It was bland and cooled quickly… I didn’t love it.
Alan
Very nice dish. Naturally sweet. I used 1/4 cup of grated butternut squash instead of pumpkin purée and cooked it for a few minutes in the milk. It needs to cook for 20 minutes or so after adding the cornmeal if it’s coarsely ground, typical for polenta. The cornmeal could be increased to as much as 2/3 cup if a stiffer pudding is desired. I used 1/2 cup, served it in small bowls.
anne chaney
This recipe took less time and effort than I expected I’ve and it got raves. I used finely chopped green scallion instead of chives.
kswl
This is the best corn pudding I’ve ever eaten. I made this with some leftover corn and used leftover mashed potatoes in the place of the puréed pumpkin. I did add a beaten egg to the milk before heating, and used kosher salt and cracked black pepper. It is delicious and a good side item to substitute for potatoes. (Used Bob’s medium grind cornmeal, whole milk, corn cut off the cob and everything else as directed.)
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