Recipe courtesy of Geoffrey Zakarian
Coconut Allspice Corn Pudding
Getting reviews...
- Level: Easy
- Total: 2 hr 15 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 761
- Total Fat
- 56 g
- Saturated Fat
- 36 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 1 g
- Sugar
- 43 g
- Protein
- 9 g
- Cholesterol
- 232 mg
- Sodium
- 147 mg
This dish has been around since the 1700s and is very common in New England; cornmeal is an update to the English hasty pudding. I'm putting my spin on the traditional dish by adding coconut milk and some allspice.
- Level: Easy
- Total: 2 hr 15 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 761
- Total Fat
- 56 g
- Saturated Fat
- 36 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 1 g
- Sugar
- 43 g
- Protein
- 9 g
- Cholesterol
- 232 mg
- Sodium
- 147 mg
Ingredients
Directions
- Preheat the oven to 250 degrees F.
- In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes.
- Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours.
- Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream.
