This recipe courtesy of Organic Valley and Artemis Foods
- 2 ½ cups whole Organic Valley milk
- ¼ cup stone ground yellow corn meal
- ½ cup real maple syrup
- 2 TBSP. Organic Valley unsalted butter
- 2 whole Organic Valley eggs
- ¾ tsp. ground cinnamon
- ¼ tsp. ground ginger
- Pinch of salt
- Preheat oven to 300-degrees.
- Pour milk into medium sized, heavy-bottomed saucepan and heat over medium-high heat just until the milk is scalded. Watch carefully so milk does not boil.
- Add cornmeal, one tablespoon at a time, stirring after each addition to prevent lumps from forming. Stir in maple syrup and butter.
- Reduce heat to very low and cook mixture 10-15 minutes, stirring frequently, until thickened. Remove cornmeal mixture from heat and let cool.
- In a medium sized mixing bowl, beat eggs with a wire whisk. Add the spices and salt. Slowly add the cooled cornmeal mixture to the beaten eggs.
- Pour mixture into a shallow one quart oven proof dish or into 4 or 5 separate custard/ramekin dishes. It is at this point, that you can add something special: pecans, dried cranberry or caramelized squash (recipe below). Press the additions gently into the top of the pudding and bake as usual.
- Bake on the middle shelf in oven for 35 – 45 minutes, depending on the size of the baking dish.
- Serve either warm or cold. Sweeten a little Organic Valley whipping cream with maple syrup and cinnamon and top the pudding with that. Yum!
Caramelized squash: Peel (or don’t peel) your favorite winter squash, dice and toss with some melted Organic Valley butter, a little of your favorite sweetener and roast on a sheet pan at about 375-degrees for 15 – 25 minutes, stirring once or twice until golden brown and tender. Use squash in your favorite recipes, as a garnish for soups, green salads, etc.