Prep 30 mins
Cook 30 mins
This recipe comes from Better Homes and Gardens. I have made it several times, and it is always delicious, healthy, and a big hit with the family. It's slightly different than the version titled "Cinnamon Raisin Apple Indian Pudding" already posted on Zaar- I wanted to post this one because I've had such good luck with it and enjoy it so much that I want to share!!
- nonstick cooking spray
- 2 cups nonfat milk
- 1⁄3 cup yellow cornmeal
- 2 tablespoons brown sugar (packed)
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1 egg
- 2 medium cooking apples, cored and chopped (such as Jonathan or Rome Beauty)
- 1⁄4 cup raisins
- Preheat oven to 350 degrees F. Spray six 6-ounce custard cups; place in a shallow baking pan. Set aside.
- In a medium saucepan, heat 1-1/2 cups milk just until boiling. In a bowl, combine cornmeal and remaining 1/2 cup milk; whisk into hot milk. Cook and stir until boiling. Reduce heat. Cook and stir for 5 to 7 minutes or until thick. Remove from heat. Stir in brown sugar, cinnamon, and salt.
- In a bowl, beat egg; slowly stir in hot mixture. Stir in apple and raisins. Divide among prepared cups. Bake about 30 minutes or until a knife inserted in centers comes out clean. Cool slightly. Serve warm. OR, it's also good reheated in the microwave after a day or two- it keeps really well in the fridge. I like it with a dallop of vanilla low-fat yogurt or ice cream.