Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Sweet Cornmeal Pudding
Getting reviews...
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 433
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 13 g
- Cholesterol
- 220 mg
- Sodium
- 379 mg
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 433
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 13 g
- Cholesterol
- 220 mg
- Sodium
- 379 mg
Ingredients
Directions
- Preheat oven to 375 degrees. Butter 8 cup souffle dish. Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter; stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk. Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture.
- Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot.
