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Pumpkin Corn Pudding

(see also Trout with Pumpkin Seed Brown Butter)

2 tablespoon (1/4 stick) butter
1 cup fresh or frozen corn kernels
1 tablespoon minced garlic
2 cups (or more) milk
1 cup canned solid-pack pumpkin
1 cup cornmeal

Melt butter in heavy medium saucepan over medium heat. Add corn and garlic. Cook 3 minutes, stirring frequently. Mix in 2 cups milk and pumpkin. Bring mixture to simmer. Gradually stir in 1 cup cornmeal. Reduce heat and cook until mixture is thick, stirring constantly, about 4 minutes. Thin mixture to desired consistency with additional milk if necessary. Season pudding generously with salt and pepper and serve.

Makes 4 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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